Tim Love Cookbook Tim Love Cookbook
Blackened Trout with Fried Eggs and Hollandaise

Serving Size: 4

Ingredients:
4, 8- to 10-ounce trout fillets, boneless
2 ounces game rub
8 eggs
Olive oil
Salt and pepper

Season trout liberally with game rub. In a hot iron skillet, add enough oil to coat the bottom of the pan. Sear fillets flesh side down first, then flip to skin side. Remove fish from pan and reserve.

In a separate skillet, coat bottom of pan with oil and add eggs and season with salt and pepper. Flip eggs after desired doneness.

Hollandaise
4 egg yolks
1/2 lb. butter - melted and warm
1 lemon – juiced

Combine egg yolks and lemon juice in top of double boiler. Heat water in bottom of double boiler to boiling point. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding). Remove from heat and continue to whisk while slowly adding butter.

Serve eggs on top of fish with hollandaise and garnish with fresh greens.


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