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🍽️ Turbot on Leek with Fresh Hollandaise

816 kcal · 30 min · 4 servings

Ingredients

• 250 g Butter
• 2 Egg yolks
• 4 tbsp dry white wine
• 2 tbsp Lemon juice
• Salt
• white Pepper (from the mill)
• 1 kg Turbot fillet
• 0.5 Lemon
• 2 stalks Leek
• 2 Carrots
• 1 Garlic clove (finely chopped)
• 100 ml White wine
• 1 tbsp Oil
• Salt
• Pepper

Instructions

1. 1. Halve the leek lengthwise.
2. 2. Wash the leek thoroughly and shake it dry.
3. 3. Cut the leek into strips about 10 to 12 cm long and 0.5 to 1 cm wide.
4. 4. Cut the carrots into long, thin batons.
5. 5. Heat the oil in a casserole dish.
6. 6. Sauté the leek briefly.
7. 7. Push the leek to the side of the pot.
8. 8. Place the carrot batons and garlic in the center.
9. 9. Deglaze with the wine.
10. 10. Squeeze the lemon half.
11. 11. Drizzle the fish fillets with the lemon juice.
12. 12. Place the fish fillets on top of the carrots.
13. 13. Season the fish to taste.
14. 14. Simmer everything in the covered pot over medium heat for about 10 minutes.
15. 15. Melt the butter for the Hollandaise.
16. 16. Clarify the melted butter by skimming off the foam.
17. 17. Place the egg yolks and wine in a metal bowl.
18. 18. Whisk the mixture over a hot water bath until frothy.
19. 19. Stir the butter into the egg mixture drop by drop.
20. 20. Add the remaining butter in a thin stream while continuing to stir.
21. 21. Keep stirring until a creamy, homogeneous sauce forms.
22. 22. Make sure the sauce does not curdle.
23. 23. Season the Hollandaise with lemon juice, salt, and pepper.
24. 24. Arrange the vegetables on a plate.
25. 25. Pour the sauce over the vegetables.
26. 26. Place the fish fillets on top.
27. 27. Garnish with a few carrot pieces.
28. 28. Enjoy the dish while hot.

Nutrition per serving

• kcal: 816
• Protein: 48 g · Fett/Fat: 63 g · Carbs: 9 g