Tranche of Turbot with Bearnaise Sauce
Tranche means “a portion” so the turbot is cut through the bone. I serve a lot of fish on the bone as I believe it's the best way to cook and keeps the fish moist.
4 x tranches of turbot about 350g each
Ask your fish monger to top skin the fish as turbot skin isn't pleasant to eat and you will get a nice golden brown colour when you pan fry the fish.
- Ingredients for the reduction
- 200ml white wine
- 1 shallot finely sliced
- 50 ml white wine vinegar
- 5 peppercorns black crushed
- 1 small bunch tarragon stalks, leaves kept for finishing the sauce
Combine all the ingredients in a sauce pan and bring to a simmer. Reduce by half and remove from the heat. Allow to infuse for 1 hour and then pass through a fine sieve. This will be able to use for months if kept in an air tight jar.
Ingredients for the Sauce
- 250 ml of clarified butter warm
- 3 egg yolks
- 1 tbsp of tarragon reduction
- 1 tbsp of water
- Squeeze of lemon
- Salt to taste
- 1 small bunch of tarragon leaves chopped fine
In a round mixing bowl combine the yolks, reduction and water and place over a pan of simmering water. Continue to whisk until the eggs become a light pale colour and thicken. Remove from the heat (or the eggs will scramble and you will have to start again, this is called a sabayon). Slowly add the butter a little at a time and you will create an emulsion, if the sauce becomes too thick, add a little more water. Once the butter has been added finish with a little squeeze of lemon, tarragon and season to taste
Cooking Instructions: Turbot
In a non- stick frying pan, add the oil and allow to get nice and hot.
Place the turbot in the pan to colour the fish. This will take about 1-2 minute on both sides. Then place the fish on a baking tray and cook at 180 degrees in a fan assistance oven for about 8-10 minutes. The fish should be soft when you press the top with your finger.
Place the fish on your plate and serve with the sauce, lemon and some chunky chips or buttered new potatoes.