Turbot Hollandaise

Instructions

1. Prepare the fish
   Pat the turbot fillets dry with paper towels. Season both sides generously with salt and pepper. Let the fish rest at room temperature for 10 minutes to allow the seasoning to penetrate.
2. Start the Hollandaise sauce
   In a heatproof bowl, whisk together the egg yolks, cold water, and lemon juice until light and frothy. Place the bowl over a pan of barely simmering water (don't let the bowl touch the water). Continue whisking constantly until the mixture thickens slightly.
3. Finish the Hollandaise
   Gradually drizzle in the warm melted butter while whisking continuously, until the sauce thickens to a creamy consistency. If it gets too thick, add a few drops of warm water. Season with salt, pepper, and a pinch of cayenne. Remove from heat and keep warm.
4. Cook the turbot
   Heat olive oil and butter in a large non-stick frying pan over medium-high heat. When the butter begins to foam, add the turbot fillets skin-side down. Cook for 3-4 minutes until the skin is crisp and golden. Carefully flip and cook for another 2-3 minutes until the fish is just cooked through and flakes easily.
5. Serve
   Transfer the turbot fillets to warmed plates. Spoon the Hollandaise sauce generously over each fillet. Garnish with chopped parsley and serve immediately with lemon wedges on the side.