Gekookte Tarbot met Hollandse Saus

Turbot with Hollandaise sauce

Preparation info

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About


This is the classic Dutch recipe for preparing turbot, and is a traditional speciality of the trawling ports such as IJmuiden and Scheveningen.

The turbot may be poached whole in a turbotière, or cut up first into serving portions. In either event, the poaching should be done in a court-bouillon, which the Dutch prepare in the usual way but to which they may add chopped celeriac, the flavour of which they like.

Directions for making the Hollandaise sauce.