📝 About This Recipe
Known in French gastronomy as the 'King of the Sea,' turbot possesses a pearly white flesh and a delicate, firm texture that is unparalleled in the world of seafood. This classic preparation honors the fish by poaching it gently in a fragrant court-bouillon before draping it in a rich, buttery Hollandaise sauce. It is the epitome of French haute cuisine—elegant, sophisticated, and deeply satisfying for any true gourmand.
🥗 Ingredients
The Turbot
- 4 pieces Turbot fillets (approx. 180g each, skin-on for poaching)
- to taste Sea salt
The Court-Bouillon (Poaching Liquid)
- 2 liters Water
- 250 ml Dry white wine (such as Muscadet or Sauvignon Blanc)
- 2 tablespoons White wine vinegar
- 1 Onion (thinly sliced)
- 1 Carrot (peeled and sliced into rounds)
- 1 Leek (white part only, sliced)
- 8-10 pieces Black peppercorns (whole)
- 1 bunch Bouquet Garni (thyme, parsley stalks, and a bay leaf tied together)
Sauce Hollandaise
- 250 grams Unsalted butter (high quality, clarified)
- 3 large Egg yolks (at room temperature)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Cold water
- 1 pinch Cayenne pepper
- to taste Fine sea salt
For Garnish
- 1 sprig Fresh chervil or parsley (finely chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the court-bouillon: In a large fish poacher or a wide shallow pan, combine the water, wine, vinegar, sliced onion, carrot, leek, peppercorns, and bouquet garni.
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2
Bring the liquid to a boil, then reduce the heat and simmer gently for 20 minutes to allow the aromatics to infuse the water. Strain the liquid if you prefer a perfectly clear poach, though leaving the vegetables is traditional.
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3
While the bouillon simmers, clarify your butter. Melt it slowly in a small saucepan over low heat. Once melted, skim off the white foam and carefully pour the clear yellow fat into a jug, discarding the milky solids at the bottom.
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4
Prepare a bain-marie (double boiler) by placing a heatproof glass bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
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5
Whisk the 3 egg yolks with 1 tablespoon of cold water in the bowl until they become pale and frothy.
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6
Continue whisking vigorously over the gentle heat until the yolks thicken to a ribbon consistency—this should take about 5 minutes. Do not let them scramble.
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7
Slowly drizzle in the warm clarified butter, a few drops at a time initially, whisking constantly to emulsify. Once the sauce begins to thicken, you can pour the butter in a thin, steady stream.
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8
Once all butter is incorporated and the sauce is thick and glossy, whisk in the lemon juice, salt, and a pinch of cayenne. Keep the sauce in a warm (not hot) spot until ready to serve.
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9
Season the turbot fillets lightly with sea salt. Check the temperature of your court-bouillon; it should be 'shivering' (about 80°C/175°F), never boiling.
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10
Gently lower the turbot fillets into the liquid. They should be completely submerged. Poach for 6-10 minutes depending on thickness. The flesh should be opaque and just starting to flake when tested with a knife.
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11
Carefully lift the fish out using a slotted spatula. Place them briefly on a clean kitchen towel to drain off any excess poaching liquid.
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12
If desired, gently peel away the skin from the fillets. Place one fillet in the center of each warmed plate.
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13
Generously nap the fish with the warm Hollandaise sauce, garnish with chopped chervil, and serve immediately with a lemon wedge.
💡 Chef's Tips
Always use the freshest turbot available; the eyes should be bright and the skin moist. If your Hollandaise begins to curdle, whisk in a teaspoon of cold water immediately to bring it back together. Never let the poaching liquid boil, as the intense heat will toughen the delicate proteins of the turbot. Keep your serving plates warm in a low oven; a cold plate is the enemy of a buttery Hollandaise. For an extra touch of luxury, use a high-fat European-style butter for the sauce.
🍽️ Serving Suggestions
Serve with steamed 'Pommes Vapeur' (small waxy potatoes) tossed in butter and parsley. Pair with a crisp, mineral-forward white wine like a Chablis or a Sancerre. A side of tender, butter-glazed green asparagus or haricots verts complements the richness perfectly. For a grand presentation, serve the fish on a silver platter before plating for your guests.