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Ingredients
Turbot with Hollandaise Sauce
- For the hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- freshly ground white peppers
- For the turbot
- 1 kilogram turbot fillet
- ½ lemon
- 2 stalks Leeks
- 2 carrots
- 1 garlic clove (finely chopped)
- 100 milliliters white wine
- 1 Tbsp vegetable oil
- salt
- peppers
Halve the leeks lengthwise, rinse, shake dry and cut into thin 10 to 12 cm (approximately 4-inch) long strips. Cut the carrots into long thin sticks.
Heat the oil in a large skillet and sauté the leeks. Push leeks to the edge of the pan. Place the carrot sticks and garlic in the center. Pour in the wine. Place the fish fillets on the carrots. Squeeze the lemon half over the fish. Season with salt and pepper. Cover and cook over medium heat for about 10 minutes.
Meanwhile, for the hollandaise sauce, melt butter and skim off the foam. Place yolks and wine in a metal bowl over pot of simmering water. Beat until frothy. Beat in the butter in a thin stream, whisking constant stirring until creamy. Season with lemon juice, salt and pepper.
Place the vegetables on a platter, pour the sauce over and arrange the fish fillets on top. Garnish with carrot pieces and serve hot.
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |