Poached Turbot with Oyster Hollandaise

Preparation info
  • Serves


    • Difficulty


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By Jeremiah Tower

Published 2002

  • About

The first thing I do when I arrive in France is find a restaurant that serves plainly poached turbot and hollandaise. Heaven is having a huge sauceboat of hollandaise all to myself, tasting it on the turbot, and then sopping it up with boiled Channel Island potatoes.

No other fish can compare, unless you sell your portfolio, fly to Hong Kong, and have So Mei (the flesh is a cross between turbot and foie gras). Turbot used to be scarce in the United States, but they are available now