Pan-Seared Steelhead with Roasted Asparagus and Creamy Hollandaise

Ingredients

• Cayenne pepper (1/8 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Lemon juice (1 tablespoon)
• Egg yolks (3)
• Black pepper (to taste)
• Salt (to taste)
• Olive oil (2 tablespoons)
• Asparagus (1 bunch)
• Steelhead trout fillets (4 (6-ounce) fillets)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the ends of the asparagus spears and arrange them on a baking sheet. Drizzle them with a tablespoon of olive oil, season with salt and black pepper, and toss to ensure they're evenly coated.
3. Roast the asparagus in the oven for 10-12 minutes, until they're tender and slightly charred.
4. While the asparagus is in the oven, season the steelhead trout fillets with salt and pepper.
5. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the trout fillets, skin side down, and sear for 3-4 minutes on each side until they're cooked through and the skin is crispy.
6. To prepare the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl until the mixture is frothy.
7. Place the bowl over a pot of simmering water, ensuring the water doesn't touch the bottom of the bowl. This method, known as a 'bain-marie' or water bath, gently cooks delicate foods like egg yolks.
8. Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly. Continue to whisk until the sauce thickens and emulsifies.
9. Remove the sauce from the heat and whisk in the cayenne pepper. Season with salt to taste.
10. To serve, arrange the roasted asparagus on a plate, top with the seared steelhead trout, and finish with a generous drizzle of the hollandaise sauce. Enjoy your gourmet meal!