Ingredients
- 1 tbsp olive oil
- 2 turbot fillets, each 200g
- few sprigs of marjoram
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 115 g butter
- 2cm knob fresh ginger
- few sprigs of lovage, chopped
- 1 cucumber, peeled and cut into fine strips
- small jar of pickled beetroot, cut into hearts
Description
Andrew Nutter Conjures Up A Magical Dinner Party Dish With This Recipe For Turbot Fillets With A Gingery Hollandaise Sauce
UK TV
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