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TURBOT WITH HOLLANDAISE SAUCE

Cut the turbot into several pieces.  Place the turbot pieces in a large ovenproof casserole or Dutch oven without overlapping them.  Pour in the court bouillon.  Bring to a boil.  Reduce heat to a simmer, cover and cook for 15 minutes.  Remove pan from heat and uncover.  Leave to stand.  Make the Hollandaise sauce:  Place the egg yolks in the top of a double boiler with the vinegar and pepper and whisk to combine.  Add the diced butter a little at a time, whisking constantly until the sauce has the consistency of mayonnaise.  Stir in the lemon juice, a little at a time.  Season with salt and pepper.  Serve immediately or keep warm in a barely hot double broiler.  To serve, drain the turbot and serve with the Hollandaise sauce and boiled potatoes.
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4 1/2 lb turbot, skinned
3 cups court bouillon
6-8 shrimp
For the Hollandaise sauce:
3 eggg yolks
2 tbsp fresh lemon juice
1 1/4 cups butter, diced
2 tbsp cider vinegar
freshly ground black pepper
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30
mn
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15
mn
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Brittany
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Fish
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Chablis
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