Turbot comes pretty much top in the hierarchy of fish and its wonderful texture and flavour means that the best way of cooking it is without doubt the simplest.  A simple sauce such as hollandaise, béarnaise or even just melted butter with lemon juice and parsley are about all you need.  I like to enjoy the delicate flavours of fish contrasted with sharp piquant flavours and I think tartare sauce is perfect with a grilled piece of turbot.

Ingredients

2 turbot steaks, weighing about 300 g each
Little olive oil for brushing on the fish
Salt and black pepper
Olive oil
2 egg yolks
1 tbsp white wine vinegar

1 tsp Dijon mustard
250 ml vegetable oil
1 tbsp shallots, finely chopped

1 tbsp gherkins, finely chopped
1 tbsp capers, finely chopped

1 tbsp tarragon, finely chopped

Method

Pre heat the oven to maximum

 

Brush the turbot steaks with olive oil and season with salt and pepper.  Then place your turbot steaks into the oven and roast for 12 minutes.  You will notice the white milky liquid coming from the centre of the fish where the bone is which indicates that the fish is cooking.  The liquid is merely the protein oozing from the bones.

 

Make the tartare sauce by putting the egg yolks  vinegar and mustard into a small bowl. Whisk together then in a steady stream add the vegetable oil while continually whisking until you have a creamy mayonnaise.  Add the capers, add the tarragon, the shallots and the gherkins, stir together, season to taste and add a few drops of lemon juice.

 

Serve the roasted fish with a good tablespoon of the tartare sauce, a wedge of lemon and salad of the season.