Poached Turbot, Ballycotton new potatoes, Hollandaise sauce

Ingredients

For the fish and potatoes:

• 1 onion (sliced)
• 25 ml white wine vinegar
• few sprigs of parsley
• 6 black peppercorns
• 2 kg whole turbot
• 1kg new potatoes
• few sprigs of mint

For the hollandaise:

• 2 egg yolks
• 1 tblsp white wine vinegar
• 225 g unsalted butter
• pinch of salt
• juice of 1 lemon

Method

1. For the fish, place two litres of water in a roasting tin and add the onion, vinegar, parsley and peppercorns. Bring to the boil. Reduce the heat, lower in the turbot and simmer for 20 minutes.
2. At the same time, scrub the potatoes and cook in boiling salted water with the mint for 20 minutes, then drain.
3. Meanwhile, make the hollandaise. Place the egg yolks and vinegar in a bowl. Place over a pot of simmering water and whisk to a creamy consistency. Gently melt the butter in a separate pan. Remove the bowl with the egg yolks from the pot, then very slowly whisk in the melted butter, until luscious and billowing. Season with salt and lemon juice to taste.
4. Carefully remove the turbot from its cooking liquor, the serve, whole, with the potatoes and hollandaise.