Baked Trout with Hollandaise Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 Trout, at least 2 lbs. in weight - cleaned and gutted
  • juice 1 lemon


When cleaning and gutting the fish remember to scrape out the black tube which runs along the spine.

Liberally salt and pepper the inside of the fish and rub with the juice of a lemon.

Butter an oven tray and lay the fish on a bed of the leeks, onions and carrots which you have cut into very fine julienne strips. Pour over the white wine, cover with tin foil and bake for about 1