RECIPE: ROASTED TURBOT TRANCHE WITH BÉARNAISE SAUCE

The Rockfish Poole know how to create the most delicious seafood dishes and today we are sharing their roasted turbot tranche with a delicious béarnaise sauce.

Serves 2

Ingredients

• 500g chunk of Turbot on the bone
• Olive oil for frying

For the béarnaise

• 2 egg yolks
• 1tbsp cold water
• 200g unsalted butter, melted
• Juice of 1 lemon

A handful of tarragon leaves, chopped finely

Salt and pepper for seasoning

*Total Guide to Poole highly recommends Greenslade Fish for getting your fresh seafood ingredients. Check them out HERE! 

Method

Heat the oven to the hottest temperature.

Put the eggs and water into a bowl and whisk over a medium heat until it doubles in size and thickens, careful not to do this for too long or you’ll end up with scrambled eggs.

Remove from the heat and in a gentle stream pour in the butter whilst whisking.  The sauce will thicken further.  Add the lemon juice and some seasoning and the tarragon.

Pan fry  the turbot for 2-3 minutes on each side until the white colours slightly the put in the hot oven and roast on high for approximately 15 minutes.

Serve with the béarnaise sauce – couldn’t be simpler, a classic, tasty luxury for an occasion.

Find out more about Rockfish Poole HERE!