Black Thai rice is available at most Asian supermarkets. It cooks in minutes and the striking colour makes for a glamorous alternative to regular rice.
TO DRINK: De Grendel Sauvignon Blanc 2008 is minerally and long, with granadilla and figs on the nose. It’s a serious but drinkable wine.
Pan-fried trout with black rice and quick hollandaise sauce
Ingredients
- 400g Thai black rice
- 1 litre (4 cups) water
- 250g fine beans
- 1 red onion, finely sliced
- 4 baby fennel bulbs, finely sliced
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) avocado oil
- 4 trout fillets
- HOLLANDAISE SAUCE
- 500g salted butter
- 1 large egg
- 15ml (1 tbsp) fresh lemon juice
Instructions
Bring the rice and water to the boil in a saucepan. Reduce to a simmer, cover and cook for 15 – 20 minutes. Drain and keep warm.
Bring another saucepan of water to the boil, add the beans and cook until al dente. Drain and toss the beans with the onion and fennel.
Melt the butter and oil in a large saucepan and fry the fillets for 2 – 3 minutes per side, depending on the thickness of the fillets. Keep warm.
For the hollandaise sauce, melt the butter in the microwave until it is piping hot (it should be bubbling and almost separated). Blend the egg and lemon juice in a food processor, before slowly adding the butter in a steady stream until the sauce begins to thicken. Add the remaining butter.
Divide the rice between 4 plates. Scatter with the vegetables, top with the trout and serve with the hollandaise sauce.
