Turbot is such a prime fish that it doesn’t need a lot of cooking. With turbot, the simpler the better... If you can’t get a whole fish, buy fillets and fry them instead.
- 1 onion (sliced)
- 25 ml white wine vinegar
- few sprigs of parsley
- 6 black peppercorns
- 2 kg whole turbot
- 1kg new potatoes
- few sprigs of mint
- 2 egg yolks
- 1 tblsp white wine vinegar
- 225 g unsalted butter
- pinch of salt
- juice of 1 lemon
- For the fish, place two litres of water in a roasting tin and add the onion, vinegar, parsley and peppercorns. Bring to the boil.
- Reduce the heat, lower in the turbot and simmer for 20 minutes.
- At the same time, scrub the potatoes and cook in boiling salted water with the mint for 20 minutes, then drain.
- Meanwhile, make the hollandaise. Place the egg yolks and vinegar in a bowl.
- Place over a pot of simmering water and whisk to a creamy consistency.
- Gently melt the butter in a separate pan.
- Remove the bowl with the egg yolks from the pot, then very slowly whisk in the melted butter, until luscious and billowing. Season with salt and lemon juice to taste.
- Carefully remove the turbot from its cooking liquor, the serve, whole, with the potatoes and hollandaise.