Smoked Trout Hollandaise Over Cheesy Polenta

A recipe from Emily Cavalier

This show-stopping dish came together through the combined effort of the Finger Lakes brunch team. We had access to incredible Seneca Lake trout caught by a local fisherman, which we smoked the night before.


  • 6 cup water
  • 2 teaspoon salt
  • 1 cup cornmeal
  • 3 tablespoon unsalted butter
  • 8 oz. shredded swiss or cheddar cheese

Boil water in a medium saucepan, add salt and gradually whisk in cornmeal. Reduce heat to a simmer, and stir often until it becomes thick (about 15 minutes). Turn off heat, add butter and stir until incorporated. Cover the saucepan. Stir in cheese right before serving.

Steamed Greens

  • 2 lbs. mustard greens (spinach or kale also work)
  • 6 garlic cloves, minced fine
  • 1 tablespoon olive oil

Wash greens, remove any tough center stems and roughly chop. Steam greens until just wilted (3-4 minutes) and place in a colander under cold running water until greens are room temperature. Squeeze out excess water and set aside to drain. When ready to serve, saute steamed greens with olive oil and garlic until the garlic is tender.

Hollandaise sauce

  • 6 egg yolks
  • 1/3 cup lemon juice (about 2 small lemons)
  • 1 pinch ground white pepper
  • 1/8 teaspoon worcestershire sauce
  • 1 tablespoon + 1.5 teaspoon water
  • 1 cup butter
  • 1/4 teaspoon salt

Fill the bottom of a double boiler part-way with water and bring to a gentle simmer. Meanwhile, bring half a cup of water to boil in a separate saucepan. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture a tablespoon at a time while whisking yolks constantly until all butter is incorporated and the sauce is smooth and glossy. If hollandaise starts to get too thick, add a teaspoon or two of the reserved hot water. Whisk in salt, then remove from heat. Add more lemon juice, salt or pepper to taste. Place a lid on pan to keep sauce warm until ready to serve, and whisk again right before serving.

Smoked Trout

  • 12-18 oz. smoked trout
  • Skin and de-bone smoked trout. Section into six equal portions.


    Layer polenta with three tablespoons of cooked greens, smoked trout and a generous tablespoon of hollandaise. Optional: top with a poached or sous vide egg. Serves 6