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Andrew Nutter

Fillet of Turbot with Ginger Hollandaise and Lovage


Serves 2

Ingredients

  • 1 tbsp olive oil
  • 2 x 200g turbot fillet
  • Few sprigs of marjoram

Hollandaise sauce:

  • 3 egg yolks
  • 1 tbsp Lemon juice
  • 1 tbsp white wine vinegar
  • 115g butter
  • 1 small knob of fresh ginger
  • A few sprigs of lovage – chopped

To serve

  • 1 cucumber, peeled and cut into fine strips
  • 1 packet pickled beetroot, cut into slices

Method

  1. Heat the oil in the pan, seal turbot on both sides.
  2. Add marjoram then place in a heated oven, 180 degrees for 3-4 minutes
  3. Put egg yolks, lemon juice and vinegar into food processor, season with salt and pepper, set the machine in motion.
  4. Have butter bubbling, add ginger and pour gradually into the machine bowl. Run for 30 seconds until thickened; add lovage and season to taste. Arrange cucumber, beetroot and turbot onto a plate, spoon over hollandaise.
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