The tronçon, a steak cut from a big fish, is accompanied by not only the Hollandaise but also a thin, very well-seasoned liquor which is flavoured with chopped fresh parsley, tarragon, chervil and chives.
4 x 225-275 g (8-10 oz) tronçons of turbot
25 g (1 oz) unsalted butter
85 ml (3 fl oz) Fish Stock
1 teaspoon chopped fresh fine herbs: parsley, French tarragon, chives, chervil
¼ teaspoon Thai fish sauce (nam pla) or a pinch of salt
Juice of ½ lemon
Sea salt flakes and freshly ground black pepper
For the Hollandaise Sauce:
2 tablespoons water
2 egg yolks
225 g (8 oz) clarified unsalted butter, warmed
1 ½ tablespoons lemon juice
A good pinch cayenne pepper
¾ teaspoon salt
Preheat the oven to 230°C / 450°F / Gas Mark 8.
Melt the butter in a large, ovenproof frying pan and when it is foaming, add the tronçons of turbot and cook quickly on either side until lightly browned. Season the white sides with salt and pepper, turn them dark-side up and season once more. Transfer the frying pan to the oven and roast for 15 minutes.
Meanwhile, for the hollandaise, put the water and the egg yolks into a stainless steel or glass bowl set over a pan of simmering water, making sure that the base of the bowl is not touching the water. Whisk until voluminous and creamy.
Remove the bowl from the pan and gradually whisk in the clarified butter until thick and moussey. Whisk in the lemon juice, cayenne pepper and the salt.
To make the sauce, combine the fish stock, the fines herbes, the Thai fish sauce or salt, the lemon juice and the remaining butter in a small pan and bring to the boil.
Arrange the tronçons on four warmed plates and just cover the top of each tronçon with the fines herbes sauce. Spoon the Hollandaise sauce onto the plate against one side of each tronçon. Serve with some plainly boiled new potatoes and a simple green vegetable such as spinach, French beans or mangetout.
Note: For quick hollandaise sauce put the egg yolks, lemon juice and water into a liquidiser. Turn on the machine and then slowly pour in the warm melted butter through the lid. Season with cayenne pepper and the salt.