Scottish sea trout is a fabulous product and in season from the end of May through the summer months until the end of August. Found in lochs and rivers, it has a very subtle and delicate flavour and many consumers prefer it to salmon.
It’s a wonderful fish and perfect for eating during July. Look out for wild, line-caught sea trout on sale at your local fishmonger. For a summer lunch or dinner party, serve it with a home-made Hollandaise sauce.
My version of this classic sauce is easy to make but once you start making it you can’t stop – you have to keep going, but it won’t take long.
For a summer dessert, I’ve included my recipe for strawberry ice cream, but this can be adapted to be made with raspberries or peaches too. Because it’s made with a small amount of cream compared to some ice creams it has a really traditional, lovely old-fashioned flavour, but also doesn’t melt as quickly – ideal for sunny days!
Sea Trout with Hollandaise Sauce
- 1 medium fillet of sea trout, pin boned and large enough for four portions
FOR THE SAUCE
- 6 free range egg yolks
- 250g cold, unsalted butter
- Freshly squeezed lemon juice to taste
- Salt to season
- Heat a non-stick frying pan, add a small amount of oil (rapeseed) until just beginning to smoke then carefully add the trout, skin-side down.
- Cook on high for no more than a minute to colour and crisp the skin.
- Turn off the heat completely. Leave the fish on it skin side for three minutes.
- By this time the fish will have absorbed any residual heat and will almost be cooked right through.
- Turn the fish over in the warm pan and leave for another minute or so. The fish should be lovely and succulent.
FOR THE SAUCE
- Add the egg yolks and cold diced butter into a cold pan – it’s vital the pan is cold.
- Over a moderate heat, use a small whisk and begin to whisk the butter and egg yolks together.
- As the butter starts it melt it emulsifies and the mix will start to thicken.
- When you see the first whisk of steam, turn up the heat slightly and whisk continuously until it has stopped steaming. It should have the consistency of runny custard.
- Add the lemon juice and salt to taste.
- Keep the sauce in a warm place until you’re ready to serve it with the sea trout.
Old Fashioned Strawberry Ice Cream
- 225g strawberries
- 115g icing sugar
- Juice of half a lemon
- Juice of half an orange
- 300ml whipping cream OR 150ml each double and single cream
- Liquidise the fruit the put through a fine sieve.
- Add the sugar, lemon and orange juice and gently whip the cream until stiff then fold in the fruit puree.
- Pour into a suitable container and freeze at the lowest temperature possible.
- When frozen, spoon scoopfuls into a serving dish and garnish with fresh strawberries.