Pan-Fried Turbot Fillet Steaks With Homemade Béarnaise Sauce

Wild turbot steak is full of delicate flavours with a firm texture which makes its delicious treat simply grilled and served with a sauce like bérnaise (just like his meaty counterpart) or a simple drizzle of extra virgin olive oil and lemon.

Ingredients for 2:

For the fish

2x turbot fillet steaks
2 tbsp of extra virgin olive oil
Salt and black pepper to taste

For the bernaise sauce

40ml of white wine vinegar
10ml of lemon juice
20g of tarragon, chopped
1 shallots, chopped
3 egg yolks
200g of butter, clarified
Salt and black pepper

Method:

1. Make the sauce: Heat a saucepan to medium heat and add the wine, vinegar, shallot, and tarragon, then simmer until the liquid has reduced to about 1½ tablespoons (about 5min). Remove from heat and let infuse for a couple of minutes, then strain through a sieve and let it cool for 5 minutes. In the mean time, melt the butter in another sauce pan or microwave. Add the sifted liquid, egg yolks, lemon juice, and salt to a blender and pulse a few seconds to combine. Slowly pour the melted butter in the blender while running on high until it's emulsified. Season to taste. Pour the sauce into a small bowl, stir in the finely chopped tarragon and cover to keep warm.

2. To pan-fry the fish: Heat olive oil in a frying pan to medium heat, then place the turbot tranches skin-side down to cook until golden and crisp (about 3 minutes). Carefully flip the steaks over and add butter. When melted and foaming, baste the steaks with the butter, then switch off the heat and cover immediately to let them poach for 3-5 minutes depending on the fish thickness. You know the fish is cooked, when poking its thickest part with a fork or skewer gets easily through.

3. Serve immediately with the sauce, roasted potatoes or chips and veg.

4. Enjoy!

Back to blog