1 Turbot (1 - 1½ kg) - filleted into 4 pieces
1 onion - sliced
1 red pepper - cut into strips
1 yellow pepper - cut into strips
Handful of lemon thyme - finely chopped
Olive oil
Dried orange rind - strips of rind from 2/3 oranges that have been dried under a hot grill and kept in an airtight jar.
Anglesey oak smoked sea salt

Béarnaise sauce:
2 tbsp water
2 fl oz white wine
2 shallots - finely chopped
8 oz of butter - melted
2 egg yolks
1 tbsp lemon juice
Anglesey sea salt
Pinch of Cayenne pepper
Handful of Tarragon leaves - finely chopped

METHOD

In a large frying pan, melt the shallots, red and yellow peppers in the oil. Add the thyme and the orange rind and cook before seasoning.

Mix a little of the orange rind with the Anglesey salt and sprinkle over the fish. Place the fish on top of the shallots and peppers mixture, cover the pan with foil and bake in the oven at a temperature of 180C for 15 minutes.

The sauce:
In a small pan, heat the wine, water and shallots, reduce and put them aside.

Beat the egg yolks with the water in a glass bowl and heat over a saucepan of boiling water. As it thickens, add the butter a little at a time until the sauce thickens.

Finally, add the shallots mixture to the egg, pinch of salt, cayenne pepper and a little tarragon leaves.

Serve the fish with a spoonful of the sauce.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS