Turbot Sauce Maltaise Recipe
Make Turbot Sauce Maltaise Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Turbot
Sauce Maltaise
Method
Turbot
- 1
Prepare the turbot fillets
Pat the turbot fillets dry with paper towels. Season both sides with salt, white pepper, and a drizzle of lemon juice.
- 2
Cook the turbot
In a large skillet over medium heat, melt the butter. Add the fish stock or water and bring to a simmer. Place the turbot fillets in the pan, skin side down. Cover and poach gently for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets and keep warm.
Sauce Maltaise
- 3
Clarify the butter
In a small saucepan, melt the butter over low heat. Once melted, skim off the foam and separate the clear butterfat from the milk solids. Keep the clarified butter warm.
- 4
Whisk the egg yolks
In a heatproof bowl, whisk the egg yolks with 1 tablespoon lemon juice until light and frothy.
- 5
- 6
- 7
Add flavorings
Stir in the orange juice, blood orange zest, salt, and a pinch of cayenne pepper. Taste and adjust seasoning if needed.
Assembly
- 8
Plate and serve
Place a turbot fillet on each plate. Spoon the warm Sauce Maltaise over the fish. Garnish with additional orange zest or herbs if desired. Serve immediately.
