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01 January 2013,21:15 by
J.Sujatha

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POACHED TURBOT WITH HOLLANDAISE SAUCE

Poached turbot with hollandaise sauce – great healthy combination for all! This menu is mixed with tasty ingredients that truly match to your food preferences. Its basic ingredients mainly include turbot steaks, lemon, milk, egg yolks, melted butter, wine vinegar and other special seasonings.
Serves :
4

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Place the turbot in a pan with lemon slices and milk. Add salt to taste and enough water just to cover fish.
  • Bring to the boil, then reduce heat, cover and poach gently for about 15 minutes until flesh is tender.
  • Meanwhile, make the sauce. Put the egg yolks and water in a bowl over a pan of simmering water (the bottom of the bowl must not touch the water).
  • Whisk over low heat until mixture begins to thicken, then gradually add 200 grams of butter, whisking constantly.
  • Make sure each addition is well incorporated before adding more butter. Stir in lemon juice then taste and adjust seasoning. Remove from heat and allow to cool to warm (the serving temperature).
  • Drain the turbot and place on warmed plates. Brush with remaining melted butter and garnish.
  • Serve with the sauce and plain boiled potatoes.

INGREDIENTS

  • 4 serving-size turbot steaks 
  • 4slices lemon 
  • 500 ml milk 
  • Salt
  • 4 eggs yolks 
  • 2 tablespoon water 
  • 250 grams butter, melted 
  • 2 tablespoon lemon juice or white wine vinegar
  • Freshly ground white pepper
  • Parsley sprigs and lemon halves, to garnish

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