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Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce
by Rick Stein from Rick Stein’s Christmas
Serves 4
This classic turbot recipe from Rick Stein from Rick Stein’s Christmas is a favourite dish at The Seafood Restaurant and has a rich, luxurious and sophisticated feel that’s perfect for the festive season.
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Rick Stein’s Christmas
Rick Stein
Rick Stein’s Christmas
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Introduction
The tronçons, steaks cut from a big fish, are accompanied by not only the hollandaise but also a thin, very well-seasoned liquor which is flavoured with chopped fresh parsley, tarragon, chives and chervil. If The Seafood Restaurant could be said to have a signature dish, this is it. To me, it’s a perfect combination of perhaps the best flavoured fish in the sea with one of the world’s most loved sauces. By the way, this dish almost requires you to buy a good bottle of white burgundy to go with it. Turbot is so expensive that you might even find the wine good value in comparison.
At Bannisters, my restaurant in Australia, I do this with a nice thick fillet of snapper and it’s very popular.
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Ingredients
| 25g | unsalted butter |
|---|---|
| 4 x 225–275g | tronçons of turbot |
| For the hollandaise sauce: | |
| 2 | egg yolks |
| 225g | clarified unsalted butter, warmed |
| 1½ tbsp | lemon juice |
| good pinch of cayenne pepper | |
| salt and black pepper | |
| For the fines herbes sauce: | |
| 85ml | fish stock |
| 1 tsp | chopped fresh herbs (parsley, French tarragon, chives and chervil) |
| ¼ tsp | Thai fish sauce (nam pla) or a pinch of salt |
| juice of ½ lemon | |
| 15g | butter |
Method
Preheat the oven to 230°C/Fan 210°C.
Melt the butter in a large, ovenproof frying pan. When it’s foaming, add the pieces of turbot and cook them quickly on both sides until lightly browned. Season the white sides with salt and pepper, then turn them dark-side up and season once more. Transfer the frying pan to the oven and roast for 15 minutes.
Meanwhile, for the hollandaise, put the egg yolks and 2 tablespoons of water into a stainless steel or glass bowl. Set the bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Whisk until the mixture is voluminous and creamy.
Remove the bowl from the pan and gradually whisk in the clarified butter until thick and mousse-like in texture. Whisk in the lemon juice, cayenne pepper and ¾ teaspoon of salt.
To make the sauce, combine the fish stock, herbs, Thai fish sauce or salt, lemon juice and butter in a small pan and bring to the boil.
Arrange the pieces of turbot on warmed plates and just cover the top of each piece with the herb sauce. Spoon some hollandaise sauce next to each tronçon.
Serve with some plainly boiled new potatoes and a simple green vegetable such as spinach or broccoli.
Season with cayenne pepper and the salt.
TIP: For a quick hollandaise sauce, put the egg yolks, lemon juice and water into a food processor or blender. Turn on the machine and then slowly pour in the warm melted butter through the lid.
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Ingredients
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