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Tasmanian Ocean Trout with Sautéed Mushrooms and Hollandaise Sauce


Tasmanian Ocean Trout with Sautéed Mushrooms and Hollandaise Sauce Recipe

Ingredients:
  • 6 large egg yolks
  • 4 tablespoons (about) water, divided
  • 2 tablespoons fresh lemon juice
  • 1 cup (2 sticks) chilled unsalted butter, diced
  • Coarse kosher salt
  • Freshly ground black pepper
  • 3 tablespoons butter, divided
  • 8 2-ounce skinless Tasmanian ocean trout or salmon fillets (each about 2 1/2x1 1/2x3/4-inches)
  • 8 ounces hon shimeji mushrooms or oyster mushroom clusters, cut with stems into 3/4-inch lengthwise sections
Directions:
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