Roasted Turbot tranche with béarnaise sauce

Roasted Turbot tranche with béarnaise sauce

Serves 2


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.