Turbot Fillets Poached with Hollandaise Sauce
A classic French dish featuring poached turbot fillets, served with a rich, creamy Hollandaise sauce. Simple and elegant for special occasions.
Nutrition Facts
Per Serving: Calories: 400 kcal, Fat: 30 g, Sodium: 520 mg, Carbohydrate: 6 g, Protein: 28 g
Descriptions
This recipe features poached turbot fillets (or small turbots) served with a luscious Hollandaise sauce, a warm emulsified sauce made with egg yolks, clarified butter, and lemon juice.
The dish is mild yet rich, making it an excellent choice for dinner parties or special occasions.
Traditionally, the dish is accompanied by steamed or roasted vegetables like broccoli or cauliflower, and buttered potatoes.
Directions
1- Set up the workspace (5 minutes):
Gather all the necessary ingredients and tools.
2- Clarify the butter for Hollandaise sauce (2 minutes):
Cut butter into pieces and melt it gently in a water bath.
3- Prepare the turbot (15 minutes):
Clean the fish by brushing, trimming, and gutting. If using whole turbot, cut into fillets. Rinse well and allow to drain.
4- Prepare garnish (5 minutes):
- Wash and reserve parsley. Slice lemons decoratively if desired.
- Cook the turbot fillets (10 minutes):
- Heat milk with water and lemon slices.
- Place the turbot fillets in a pan, skin side up, and cover with the milk mixture.
- Add salt and bring to a simmer.
- Cook for 15 minutes without boiling.
5- Make Hollandaise sauce (15 minutes):
- Whisk egg yolks with a little cold water in a saucepan.
- Heat gently while whisking continuously until the mixture thickens slightly.
- Gradually incorporate the clarified butter.
- Season with salt, Cayenne pepper, and lemon juice.
6- Serve (5 minutes):
- Drain the poached fish and arrange it on a platter.
- Garnish with lemon slices and parsley.
- Serve the Hollandaise sauce in a separate dish.
Note's
- Avoid boiling the turbot to prevent overcooking. Keep the temperature just below boiling for the best results.
- Hollandaise sauce is best made fresh and served immediately, as it can separate if left too long.
- Serve with steamed or roasted vegetables like broccoli or cauliflower, and buttered potatoes for a complete meal.
Ingredients
- 2.2 lbs whole turbot or 8 fillets
- 1 lemon (sliced)
- 4 cups water
- 2 cups milk
- 0.2 lbs butter
- 2 egg yolks
- 1 tsp lemon juice
- Cayenne pepper, to taste
- Salt, to taste
- Fresh parsley, for garnish
