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