Name: Poached turbot with hollandaise sauce
Yield: Serves 4
Ingredients: 1 kg new potatoes, thoroughly scrubbed or peeled and freshly boiled; 2 bay leaves; recipe Hollandaise Sauce; 4 tbsp white wine vinegar; 4 turbot steaks, 350 g each, preferably cut from a large fish; 10 black peppercorns; 1 tbsp sea salt; 2 sprigs parsley; 1 celery stalk, strings removed, cut into batons; 250 ml dry white wine; 2 litres water; 1 large carrot, peeled and sliced into thin circles; 1 onion peeled and cut into thin rings

Preparation info

Serves
4

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

Fishmongers are another of Soho’s disappearing assets. This is very true of other areas in Britain as well, but somehow the loss seems greater here because the past situation was so different. Up until the 1970s there were four shops selling fish: Bacrac’s in Livonia Street (never very good and mainly dealing with the then flourishing Jewish fish and chip trade), Myall’s in Romilly Street (good wholesale fishmongers and game dealers, but would sell to the public), Hamburger Products in Brew