Baked Turbot with Hollandaise

Name: Baked Turbot with Hollandaise
Yield: Serves four to six
Cuisine: United Kingdom
Ingredients: 1 turbot, weighing 1.5–2 kg (3 lb 5 oz–4 lb 8 oz); 2 tablespoons olive oil; a few sprigs of marjoram or thyme; 1 lemon; 125 g (4½ oz) unsalted butter; sea salt and black pepper; 2 tablespoons white wine; 3 egg yolks

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

A rhomboid-shaped fish kettle – a turbotière – was designed to cope with the alleged difficulty of cooking a whole turbot. I find baking them in a roasting tin very satisfactory, just as long as they are cooked on the bone.

Ingredients

1 turbot, weighing 1.5–2 kg (3 lb 5 oz–

Europe
United Kingdom
Dinner
Pescatarian
April
Gluten-free
England

Method

Preheat the oven to 220°C (425°F, Gas Mark 7).

Make sure that the gills and innards of the fish have been removed and rinse the fish in cold water. Season the cavity with sea salt. Pour 1 tablespoon