Turbot with Hollandaise Sauce and Asparagus - Kosher
Turbot with Hollandaise Sauce and Asparagus is a dish that brings a touch of elegance and sophistication to your dinner table. The tender, pan-seared turbot fillets are delicately seasoned and paired with crisp asparagus spears, creating a harmonious blend of textures and flavors. Adding to its luxury, the dish is topped with a rich and creamy Hollandaise sauce that elevates it to a gourmet level.
Ingrédients
- 4 fillets fillets of turbot
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 bunch bunch asparagus, trimmed
- 1/2 cup butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white wine vinegar
- 1 tablespoon water
Instructions
- Season the turbot fillets with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the turbot fillets and cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Set aside.
- In a separate pot, bring water to a boil and cook the asparagus until tender but still crisp, about 3 minutes. Drain and set aside.
- To make the Hollandaise sauce, melt the butter in a small pot over medium-low heat.
- In a heatproof bowl, whisk the egg yolks, lemon juice, cayenne pepper, and white wine vinegar together. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Gradually whisk in the melted butter, a little at a time, until the sauce is thick and creamy. If the sauce becomes too thick, add a tablespoon of water to thin it out. Remove from heat.
- Serve the turbot fillets over a bed of asparagus, drizzling the Hollandaise sauce generously over the top.
Nutrition (per 100g)
Serving: 100g | Calories: 480kcal | Carbohydrates: 5g | Protéines: 32g | Fat: 37g | Sucre: 2g
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