Dutch turbot recipe, by Mitch Tonks

Rockfish founder Mitch Tonks has launched a brand new Seafood at Home service. Hoping to change the way we buy, cook and eat fish, Seafood at Home delivers fish from the sea to customers’ plates in just 24 hours, providing direct access to Brixham Market, making seafood the freshest available to purchase direct from the boats for next day delivery. Unlike other fresh fish cans on the market, the Seafood at Home team controls the entire process from boat to plate, which means they can minimize the time between when the fish is landed and the moment it is delivered to the customer’s doorstep, all in a sustainable way. packaged and delivered directly. The daily selection changes regularly based on availability, but options will include turbot, monkfish, cod, sea bass, gurnard, sole, scallops, crab and more.

Seafood at Home also draws on the experience of on-site chefs, offering cuts not usually seen on fish counters or in other delivery boxes. Think T-bones, chops, prime ribs, tails and cheeks. This turbot recipe, for example, uses T-bones served with a very simple Hollandaise sauce – further proof that high-quality fish doesn’t need to be overwhelmed with other ingredients.

Launching Seafood at Home, Mitch Tonks said: “For too long the fish supply chain has meant that only those who live by the sea can get their hands on truly fresh fish. For the rest of us, our choices are what’s available pre-packaged and ‘fresh’ in supermarkets, which greatly limits not only our choice, but also quality and provenance. By changing the process entirely, Seafood at Home will instead bring the joys of the market – finding the best quality fresh British seafood – to everyone, in hopes of helping us Brits eat more seafood, better.

Discussing this turbot and hollandaise sauce recipe, Mitch Tonks added: “Turbot is the king of all flatfish, its texture is firm and it has a special stickiness that comes from the natural fat and membrane between the thick flakes of fish that melt during cooking. . The bigger the fish, the simpler the cooking, that’s the rule I apply to turbot.

Dutch Roast Turbot

A simple turbot recipe, made with T-bones covered in Hollandaise sauce.

Preparation time: ten minutes

Cooking time: 20 minutes

Total time: 30 minutes

Course: Main course

Kitchen: European

Keyword: Fish, Hollandaise, Turbot

Servings: 2

Author: Mitch Tonks

  • 2 Turbot T-bones about 300g each
  • Sea salt
  • 1 soup olive oil
  • 2 egg yolks
  • ½ teaspoon Dijon Mustard
  • 2 soup the water
  • 150 g Butter without salt molten
  • 1 lemon
  • Pinch cayenne pepper
  • Heat the oven to 220C. Season the turbot with salt and brush it with olive oil before roasting it on a baking sheet for 15 to 20 minutes. Adjust the cooking time if the turbot weighs less/more.

  • To make Hollandaise sauce, place egg yolks, mustard and water in a bowl and whisk to combine. Place the bowl over a saucepan of simmering water and whisk until the eggs have doubled in size and thickened. While continuing to whisk, gradually pour in the melted butter and mix into a smooth, thick sauce. Remove from the heat and add a squeeze of lemon, a little salt and a pinch of cayenne pepper to serve.

  • Place the turbot on a warm plate and pour the hollandaise sauce on the side. Serve simply with whatever vegetables you prefer, spinach or dark leafy greens and buttered potatoes are good.

Related: How to make the perfect shrimp cocktail