Supreme of grilled turbot with Penja green pepper in brine

INGREDIENTS FOR BEARNAISE SAUCE

• 4 egg yolks
• 250g clarified butter
• 2 spoons of stock (made from shallots, tarragon and chopped chervil, marinated in white wine and vinegar)
• 75 g chopped green pepper (remove the stalks)
• Salt, and a pinch of sugar

INGREDIENTS

• 4 turbot steaks (200g per person).
• A bit of olive oil.
• Fleur de sel.
• Accompaniment: stuffed courgette flowers, aubergine caviar, grilled fennel …

RECIPE

1. Whisk the egg yolks continuously over a gentle heat in a saucepan with a small amount of water to make a paste.
2. When the paste thickens, gradually add the melted clarified butter, add the stock and season with 2/3 of the chopped green pepper.
3. Season to taste with salt and sugar.

1. Oil the fish lightly with olive oil. Cover the base of the dish with salt and place the fish on the salt.
2. Cook at 180°C, for 4 to 5 minutes, then remove from the oven.

Find our green Penja pepper in brine at our shop :