Comments Off on Simple Roast Turbot with Chive Hollandaise

Servings 4
Calories 533 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 1.4 kg turbot, 4 x 350g pieces, skin on, bone-in, but winged
  • 50 ml any oil
  • 50 g unsalted butter
  • salt
  • ground pepper

Instructions
 

  • Preheat the oven to 220C gas 7.
  • Heat 1 large or 2 medium-sized ovenproof pans.
  • Pat each piece with kitchen towel, and the season the turbot steaks well with salt and pepper just before you cook them.
  • Add the oil and butter to the pan and heat until foaming and just starting to turn golden.
  • Add the turbot dark skin down in the hot butter and oil.
  • Cook for 2-3 minutes to get a little colour, then pop in the oven and cook for 10 minutes, roughly.
  • If you have a cooking thermometer, cook until the internal temperature reaches 48C, then carefully turn all the pieces of fish over and leave dark side skin up.
  • Cover with foil and leave for the same amount of time you cooked the fish.
  • If you have no thermometer, cook and test by slightly squeezing the fish, and it should still be springy and feel like a firm jelly, with just a little give.
  • Next, make the hollandaise.
  • When ready to serve, lift off the foil (the fish will be at a perfect temperature)
  • Using a fork, lift away the dark skin; it will come away easily. Then remove any small bones from the edge of the fish; these will pull away easily and discard.
  • Serve the fish on the bone and spoon over the chive hollandaise.
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Nutrition Facts
Simple Roast Turbot with Chive Hollandaise
Amount per Serving
Calories
533
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
12
g
Cholesterol
 
195
mg
65
%
Sodium
 
526
mg
23
%
Potassium
 
836
mg
24
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
56
g
112
%
Vitamin A
 
435
IU
9
%
Vitamin C
 
6
mg
7
%
Calcium
 
66
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword fish
Course Classic Main Courses
Cuisine ITV This Morning, Mediterranean, Spring, Summer
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