Conjures up a winning dinner party dish with this recipe for turbot fillets with a gingery hollandaise sauce.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 775kj
  • Fat Total 65g
  • Saturated Fat 34g
  • Protein 37g
  • Carbohydrate 12g
  • Sugar 5g
  • Sodium 352mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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