Conjures up a winning dinner party dish with this recipe for turbot fillets with a gingery hollandaise sauce.
Heat the oil in the pan, seal turbot on both sides.
Add marjoram then place in a heated oven, 180 degrees for 3-4 minutes
Put egg yolks, lemon juice and vinegar into food processor, season with salt and pepper, set the machine in motion.
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 analysis per serving (2 servings)
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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