Shumka Seared Trout with Hollandaise Sauce Moutarde

As seen in our April 2022 show, Shumka Seared Lake Trout with Hollandaise sauce: sweet-fleshed fish pulled from icy northern waters paired with creamy Hollandaise sauce made with local eggs and butter.

Method:

1. Pat trout filets dry with paper towels and remove any bones you may find.  Sprinkle Shumka dust on both sides of the filets. 

2. Meanwhile, in a large non-stick frying pan, heat the canola oil until hot.  Sear the trout on the first side for about 3 minutes, only turning when it has achieved a golden brown crust.  Cook on the second side for an additional 2 minutes.  

3. Plate and serve with hollandaise sauce and a sprinkling of chives for garnish. 

Method:

1. Whisk the egg yolks, lemon and white wine in a thick glass bowl until creamy in colour and double in volume. 

2. Place over a pot of barely simmering water and continue to whisk until starting to thicken.  Don’t allow the water to touch the bottom of the bowl or it may curdle the egg. 

3. Continue to beat while adding a little melted butter at a time in a thin stream.  As soon as it thickens, turn off the heat and stir in the mustard.  Keep warm over the water, stirring occasionally to avoid separation. 

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