Fillet of turbot with ginger hollandaise and lovage

Andrew Nutter conjures up a magical dinner party dish with this recipe for turbot fillets with a gingery hollandaise sauce
By Andrew Nutter
Fillet of turbot with ginger hollandaise and lovage
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 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
  • 115 g butter
  • 2½cm knob fresh ginger
  • few sprigs of lovage, chopped

To serve:

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


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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