Recipe for Turbot with Hollandaise Sauce from Legendary Dinners by Anne Petersen




Cookbook review by Tracey Zabar

This gorgeous book is filled with delicious recipes and stories of memorable dinners. Dream of dining with Queen Elizabeth or President Kennedy, and perhaps Jackson Pollack and Bloomsbury artists. I am excited to make Truman Capote’s Chilled Avocado Cream Soup and a delightful gingersnap circus from Bauhaus artist Gunta Stolzi. The book ends with the menu from Grace Kelly and Prince Rainier’s nuptials and their lovely wedding cake.



Recipe excerpted with permission from Legendary Dinners by Anne Petersen (Prestel Publishing)

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Turbot with Hollandaise Sauce
From Legendary Dinners by Anne Petersen (Prestel Publishing)

INGREDIENTS
2 turbot steaks, unboned and skin on, about 1 lb. 2 oz. / 500 g per each, 1¼–1½ in. / 3½–4 cm thick
salt and crushed pepper
2 tbsp. olive oil

For the hollandaise sauce:
3 egg yolks
2–3 tbsp. orange juice
salt and white pepper
1¾ sticks / 200 g butter, cold
tarragon or dill
½ tbsp. julienned zest of an organic orange, to garnish

TIME NEEDED: 35 mins. + 20 mins. cooking

METHOD LEVEL OF DIFFICULTY: DIFFICULT

Heat the oven to 425°F / 220°C (Gas 7; convection ovens 400°F / 200°C). Rinse the turbot steaks under cold water and carefully pat them dry. Cut off the cartilage ends. Season both sides with salt and pepper.

Heat the oil in a large ovenproof, nonstick skillet over high heat, then reduce the heat to medium. Add the fish and fry about 4½ minutes without moving the steaks, until they start to turn brown. Turn the steaks over. Finish cooking 9–10 minutes on the middle rack in the oven.

To make the hollandaise sauce, heat a water bath to boiling, then reduce the heat. Put the egg yolks, orange juice, and a little salt and white pepper into a small saucepan and stir until smooth. Place the pan over the water bath and beat until you have a foamy mixture.

Chop the butter and add, a few pieces at a time, beating constantly. The sauce should have a creamy consistency. Tear or chop tarragon or dill, then stir it in.

Skin the fish on both sides and lift the fillets off the bones. Serve with sauce hollandaise and garnish with orange zest, and herbs, if desired.

TIP: If the hollandaise turns out too thick, add 1–2 tablespoons warm orange juice.

RECOMMENDED WINE: An extravagant Condrieu from the northern Rhône in France might have been a favorite among the illustrious guests. Today, however, the tendency is more toward an aromatic, spicy, not-too-young Sauvignon Blanc from the Styria area of Austria.

 

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