Ocean Trout/Salmon With Lime and Lemon Grass Hollandaise

• 1 stalk lemongrass, 10 cm, chopped finely
• 3 fresh kaffir lime leaves, shredded thinly
• 2 limes, juice and zest of
• 3 egg yolks
• 200 g unsalted butter, melted
• 3 fresh kaffir lime leaves, chopped finely
• 4 trout fillets or 4 salmon fillets

1. Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
2. Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
3. Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
4. Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened.
5. (If sauce is too thick a tablespoon of hot water can be added.)
6. stir in finely chopped kaffir lime leaves.
7. Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise.
8. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.

stalk lemongrass, lime, egg yolks, unsalted butter, lime, trout

Taken from www.food.com/recipe/ocean-trout-salmon-with-lime-and-lemon-grass-hollandaise-310744 (may not work)