Poached turbot with hollandaise sauce
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- 1 4 lb. (1.8-kg) turbot
- 6 ¼ cups (1.5 l) milk
- 1 sprig thyme
- 5 cloves garlic
- 1 bay leaf
- fleur de sel
- 5 black peppercorns
- coarsely ground pepper
Hollandaise Sauce
- 7 ounces (200 g) butter
- 3 egg yolks
- 1/2 lemon
- fleur de sel
Instructions
Step 1: Fish
Bring the milk to a boil. Add the thyme, crushed unpeeled garlic, bay leaf, and 1 pinch of fleur de sel and some black peppercorns. Simmer for at least 20 minutes to infuse the milk with the flavors. After 20 minutes, remove the aromatics with a skimmer. Fillet the turbot and cut the fillets into four 6-ounce (170 gram) supremes with the skin on. Lower the fish into the milk. Leave it at a simmer, and cook for 10 minutes. Make sure the milk doesn’t come back to a boil. While the fish cooks, make the hollandaise sauce.
Step 2: Hollandaise Sauce
Combine the egg yolks and a little bit of water in a small pot over low heat. Whisk until you have a nice zabaglione. Meanwhile, heat the clarified butter over low heat. When the egg yolk mixture reaches ribbon consistency, gradually add the clarified butter . Season to taste as needed, and add a few drops of lemon juice.
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