Turbotin Holland-style

Ingredients

• 1200 gTurbot
• 1 pcsLobster
• 800 gPotato
• 150 gButter
• 3 pcsEgg
• 10 gParsley
• 10 gSalt
• 1 gPepper
• 2000 mlWater

Instructions

1. 1

   Preparation

   • Fill a large pot with water, add salt (about 10 g total) and bring to a simmer; optionally add a bay leaf and peppercorns.
   • Peel the potatoes and place them whole (or halved for large tubers) in a separate pot with cold water.
2. 2

   Cooking

   • Cook the potatoes in boiling water for about 20–25 minutes until floury and tender. Drain and keep warm.
   • Cook the lobster in a separate pot with a court-bouillon or well-salted water for 8–10 minutes until done. Remove and let cool slightly.
   • Poach the turbot in simmering, lightly salted water for about 10–15 minutes (depending on thickness) until cooked through. Lift out and drain.
3. 3

   Prepare lobster meat

   • Open the shell of the cooked lobster with scissors and remove the tail meat.
   • Slice the tail meat thinly (escalopes) and return it to the tail shell so the lobster looks presentable on the fish.
4. 4

   Butter sauce and eggs

   • Hard-boil the eggs (about 10 minutes), cool, peel and finely chop.
   • Gently melt the butter in a small pan without browning.
   • Mix the chopped eggs and chopped parsley into the melted butter, season with salt and freshly ground pepper. Keep warm (do not boil).
5. 5

   Plating

   • Arrange the poached turbot on a large serving platter.
   • Place the prepared, opened lobster on the turbot; arrange the sliced tail meat back in the shell.
   • Mould the potatoes into timbales or plate in portions beside the fish.
   • Serve the warm butter sauce with chopped eggs and parsley in a sauceboat. Add freshly ground pepper and additional salt to taste.
   • Serve immediately.