Fillet of sea trout with hollandaise

Method

1. For the hollandaise sauce: place the egg yolks, salt and sugar into a food processor and blend until smooth.

2. In a small non-reactive pan, heat the lemon juice, white wine vinegar, shallot and peppercorns together until the liquid has reduced by half. Strain the liquid into a jug and set aside.

3. Meanwhile, heat the butter in another pan until foaming, then take off the heat. With the motor of the food processor running, slowly drizzle the strained liquid into the egg yolks, followed by the hot butter, until the mixture is smooth and creamy. Pour into a bowl and set aside.

4. For the fish: heat the oil and butter together in a frying pan until the butter is foaming, then add the fish and fry for 3-4 minutes on both sides, or until golden-brown all over and cooked through. Season, to taste, with salt and freshly ground black pepper and squeeze over the lemon juice.

5. To serve, place the fish onto serving plates and serve with the asparagus and hollandaise sauce alongside. Garnish the fish with a sprinkle of chopped chives.