Roasted Turbot tranche with béarnaise sauce
500g chunk of Turbot on the bone
Olive oil for frying
For the béarnaise
2 egg yolks
1tbsp cold water
200g unsalted butter, melted
Juice of 1 lemon
A handful of tarragon leaves, chopped finely
Salt and pepper for seasoning
Heat the oven to the hottest temperature.
Put the eggs and water into a bowl and whisk over a medium heat until it doubles in size and thickens, careful not to do this for too long or you’ll end up with scrambled eggs.
Remove from the heat and in a gentle stream pour in the butter whilst whisking. The sauce will thicken further. Add the lemon juice and some seasoning and the tarragon.
Pan fry the turbot for 2-3 minutes on each side until the white colours slightly the put in the hot oven and roast on high for approximately 15 minutes.
Serve with the béarnaise sauce – couldn’t be simpler, a classic, tasty luxury for an occasion.