Fillet of turbot with ginger hollandaise and lovage

Method

1. Set the oven to 180°C/gas 4. Heat the olive oil in a frying pan over a moderate heat and cook the turbot for a minute or so on each side to seal.

2. Transfer the fish to an ovenproof dish, add the marjoram then place in the oven for 3-4 minutes.

3. Meanwhile, put the egg yolks, lemon juice and vinegar into food processor, season with salt and freshly ground black pepper and set the machine in motion.

4. Heat the butter in a small saucepan until bubbling, add the ginger and pour gradually into the machine bowl. Run for 30 seconds until thickened; add the lovage and season to taste.

5. Arrange the cucumber, beetroot and turbot on each of 2 warmed dinner plates, spoon over the hollandaise and serve immediately.

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Ingredients

1 tbsp Olive oil
2 turbot fillets, each 200g
few sprigs of marjoram

For the hollandaise sauce:

3 egg yolks
1 tbsp lemon juice
1 tbsp white wine vinegar
115g Butter
2½cm knob fresh ginger root
few sprigs of Lovage, chopped

To serve:

1 Cucumber, peeled and cut into fine strips
small jar of pickled beetroot, cut into hearts

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