BON APPÉTIT!


CARDAMOM-INFUSED MILK, WITH HOLLANDAISE SAUCE


TURBOT POACHED IN


Oſten called the king of the sea, turbot is a firm and meaty flat fish that deserves only the best accompaniments, so a classic rich hollondaise sauce with a delicious cardamom twist is the ideal way to enjoy it


The fully updated new edition of the Complete Book of French Cooking is a comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors. With 165 classic recipes and all the


fundamental techniques explained step-by-step, it includes a foreword by the late, legendary Paul Bocuse who described the book as “an invaluable kitchen companion” for novice and established cooks.


RECIPE Serves: 6 Preparation: 25 minutes Cooking: 35 minutes


INGREDIENTS 1.5kg turbot 1 unsprayed or organic lemon 1.5l full cream milk 500ml water 30 green cardamom seeds


2tbs/30g salt 3


/4 tsp peppercorns


1 lemon, for garnish A few sprigs of dill, for garnish


Hollandaise sauce 140g clarified butter 4 egg yolks 20ml water Juice of 1 lemon 1 small pinch cayenne pepper Fine salt


METHOD 1 Cut the turbot into chunks. Slice the lemon. Prepare a court bouillon: bring the milk and water to a boil in a pot with the lemon slices, cardamom


seeds, salt, and peppercorns. Simmer for two to three minutes. Strain through a fine-mesh sieve and refresh over ice.


2 Place the pieces of turbot in a sauté pan. Cover with the court bouillon and, over low heat, bring slowly to a temperature of 70°C. If you don’t have a thermometer, turn off the heat as soon as the liquid begins to simmer. Leave for a few minutes and bring to a simmer again. Maintain the liquid at this temperature for 12–15 minutes and turn off the heat.


Prepare the hollandaise sauce 1 Heat the clarified butter. Whisk the egg yolks with the water. Then put them in a bain-marie or over very low heat and whisk until the consistency is that of a thick sabayon. Whisk in the hot clarified butter. Season and stir in the lemon juice.


2 Remove the dark and white skin from the turbot pieces, as well as the central bone. Arrange the pieces in plates. Drizzle the hollandaise sauce over some of the fish.


3 Garnish with the lemon segments, sprigs of dill, and the remaining cardamom seeds.


CHEF’S NOTES • Other flat fish are suitable for this


type of cooking, but they must be thick. Examples are halibut, flounder and brill.


• Substitute other aromatic ingredients, such as green tea, rosemary, and spices in the court bouillon. ■


108 FRENCH PROPERTY NEWS: September/October 2023


© CLAY MCLACHLAN


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