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Before you make another batch of Hollandaise suace, try a small batch of the crab sauce I suggested. It's quite a bit different, as it lacks the brightness and strong flavor of the Hollandaise and I think you'll like it better with a mild fish like Halibut. I would still skip the trout, as a thicker fillet is better. Trout has the wrong flavor for this dish anyway. Sea bass would work, as would other mild white fish like cod.
Good luck,
JR
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