Tasmanian Ocean Trout with Sautéed Mushrooms and Hollandaise Sauce

Name: Tasmanian Ocean Trout with Sautéed Mushrooms and Hollandaise Sauce
Yield: 4 Servings
Ingredients: 6 large egg yolks; 4 tablespoons (about) water, divided; 2 tablespoons fresh lemon juice; 1 cup (2 sticks) chilled unsalted butter, diced; Coarse kosher salt; Freshly ground black pepper; 3 tablespoons butter, divided; 8 2-ounce skinless Tasmanian ocean trout or salmon fillets (each about 2 1/2x1 1/2x3/4-inches); 8 ounces hon shimeji mushrooms or oyster mushroom clusters, cut with stems into 3/4-inch lengthwise sections

Photography by Lisa Kereszi

March 15, 2009

Image may contain Plant Food Produce and Vegetable

0509-BA-TRV1-12

Recipe notes