Turbot with Ginger, Lime and Hollandaise Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Turbo t is one of the finest offish, and this recipe shows it off to full advantage with the sharpness of fresh lime and ginger, napped with buttery hollandaise.


  • 1 lime
  • 4 × 175 g/6 oz turbot fillets
  • 1


Pare the zest from the lime in strips, being careful to avoid the white pith. Drop into a pan of boiling water and blanch for 1 minute. Drain well and shred. Peel the pith off the lime and divide into segments. With a sharp knife, strip the papery skin off each segment, leaving a bright green crescent.

Lay the fillets on a buttered ovenproof dish. Arrange the lime segments on the fish a