Trout with Hollandaise Sauce, Sautee Potatoes, Roasted Leeks and Smoked Bacon

Indulge in a beautifully balanced dish that combines the delicate freshness of trout with the rich, velvety smoothness of hollandaise, the crispness of sautéed potatoes, the subtle sweetness of roasted leeks, and the smoky depth of crispy bacon. This dish is a true celebration of classic flavors, elevated by expert preparation and a harmonious blend of textures.

The trout fillet is pan-seared to perfection, achieving a crispy golden skin while preserving its tender, flaky interior. Its mild, slightly sweet flavor pairs exquisitely with the luxurious Hollandaise sauce, a buttery, silky emulsion of egg yolks, clarified butter, and a touch of lemon juice, which adds a delicate acidity that enhances the fish’s natural richness. The smooth, creamy texture of the sauce envelops the trout, creating a melt-in-the-mouth experience with every bite.

Accompanying the trout, sautéed potatoes bring a rustic yet refined element to the dish. These golden, crispy rounds are lightly seasoned and pan-fried in butter and olive oil, achieving a satisfying crunch on the outside while remaining fluffy and tender inside. Their caramelized edges provide a subtle sweetness that complements the richness of the dish.

The roasted leeks, slow-cooked until they become beautifully tender and lightly charred, contribute a mild, onion-like sweetness that enhances the overall depth of flavor. Their delicate, melt-in-the-mouth texture contrasts perfectly with the crisp potatoes and the creamy hollandaise.

To add a final layer of indulgence, crispy smoked bacon is scattered across the plate, delivering a punch of smoky, salty goodness that ties all the elements together. The bacon’s crunchy texture and intense flavor provide the perfect counterpoint to the trout’s delicate softness and the sauce’s buttery richness.

Finished with a sprinkle of fresh herbs—such as chives or parsley—and a squeeze of lemon to brighten the flavors, this dish is both comforting and refined, making it a perfect choice for an elegant yet satisfying meal. Whether served as a sophisticated dinner or a special weekend treat, this combination of flavors and textures is sure to impress.

Ingredients

For the Trout:

• 2 fresh trout fillets (skin-on)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 lemon (for garnish)

For the Hollandaise Sauce:

• 2 egg yolks
• 100g (7 tbsp) unsalted butter, melted
• 1 tbsp lemon juice
• ½ tsp Dijon mustard (optional, for depth)
• Salt and white pepper, to taste
• 1 tbsp warm water (if needed to loosen)

For the Sautéed Potatoes:

• 3 medium potatoes (Yukon Gold or Maris Piper), sliced into ½ cm rounds
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper, to taste
• 1 garlic clove, crushed
• Fresh parsley, chopped (for garnish)

For the Roasted Leeks:

• 2 large leeks, trimmed and cut into 5 cm (2-inch) pieces
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp honey (optional, for a hint of sweetness)

For the Smoked Bacon:

• 4 slices smoked bacon, diced
• 1 tsp olive oil

Instructions

Step 1: Prepare the Roasted Leeks

1. Preheat the oven to 200°C (400°F).
2. Toss the leeks with olive oil, salt, pepper, and honey (if using).
3. Spread them on a baking tray and roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.

Step 2: Cook the Sautéed Potatoes

1. Boil the sliced potatoes in salted water for 5 minutes, then drain and pat dry.
2. Heat olive oil and butter in a pan over medium heat.
3. Add the potatoes in a single layer and cook for 3-4 minutes per side, until golden brown and crispy.
4. Add the crushed garlic at the last minute for extra flavor. Season with salt, pepper, and fresh parsley.

Step 3: Prepare the Hollandaise Sauce

1. In a heatproof bowl, whisk together egg yolks and lemon juice.
2. Place the bowl over a pan of simmering water (double boiler method) and whisk continuously until slightly thickened.
3. Slowly drizzle in melted butter while whisking until the sauce becomes thick and creamy.
4. Stir in Dijon mustard (if using) and season with salt and white pepper.
5. If too thick, add 1 tbsp warm water to loosen. Keep warm.

Step 4: Cook the Smoked Bacon

1. Heat 1 tsp olive oil in a pan over medium heat.
2. Add the diced bacon and cook until crispy, about 5-7 minutes.
3. Remove with a slotted spoon and set aside on a paper towel.

Step 5: Cook the Trout

1. Season the trout fillets with salt and black pepper.
2. Heat olive oil and butter in a pan over medium-high heat.
3. Place the trout fillets skin-side down and cook for 3-4 minutes, pressing gently for even crispness.
4. Flip and cook for another 1-2 minutes, until just cooked through.
5. Remove from heat and squeeze fresh lemon juice over the fillets.

Step 6: Assemble and Serve

1. Place a bed of sautéed potatoes on the plate.
2. Arrange the roasted leeks beside them.
3. Lay the crispy trout fillet on top.
4. Spoon over the warm hollandaise sauce.
5. Sprinkle crispy smoked bacon and fresh parsley for garnish.
6. Serve immediately with extra lemon wedges.

Enjoy!

This dish pairs beautifully with a dry white wine like Sauvignon Blanc or a light-bodied Chardonnay. 🍷