Turbot with Hollandaise sauce and winter truffle puree

Turbot with Hollandaise sauce and winter truffle puree

Serves 6 persons

Preparation time :  60 minutes


INGREDIENTS

- 6 pieces of 200gr turbot

- 1 tbsp of olive oil

- 1 bunch of dill

- 1 kg ratte potato

- 1 tbsp of grapeseed oil

- 30g fresh truffle

- 2 packs of Hollandaise sauce

- 100g of butter

- salt and pepper


METHOD

1- Cook the washed potatoes with their skin in boiling salted water for about 25 minutes.

2- Preheat the oven at 170C.

3- In the pan, medium heat, add the olive oil, stir the turbot on both sides with salt and pepper for 2 minutes, until brown coloration.

4- In the oven, place the turbot to cook again for 8 to 10 minutes.

5- At the same time brush the truffle and slice it into thin slices .

6- Drain the potatoes, peel them, cut them into pieces and put them in a saucepan with butter, cream, salt and pepper. Crush them roughly with a potato masher, add the truffle and keep warm.

7- In the sauce pan, pour the hollandaise sauce and keep it warm.

8- Arrange the pieces of turbot on warm plates, drizzle with the Hollandaise sauce, décor with some dill and serve immediately with the truffle puree.



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