Roasted Turbot tranche with béarnaise sauce – Rockfish

Roasted Turbot tranche with béarnaise sauce – Rockfish

therockfish.co.uk

You will need – serves 2 Ingredients 500g chunk of Turbot on the boneOlive oil for fryingFor the béarnaise2 egg yolks1tbsp cold water200g unsalted butter, melte

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Ingredients

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

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