Français 
Supreme of grilled turbot with Penja green pepper in brine
SERVES 4
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
How to make the bearnaise sauce:
- Whisk the egg yolks continuously over a gentle heat in a saucepan with a small amount of water to make a paste.
- When the paste thickens, gradually add the melted clarified butter, add the stock and season with 2/3 of the chopped green pepper.
- Season to taste with salt and sugar.
How to cook the fish:
- Oil the fish lightly with olive oil. Cover the base of the dish with salt and place the fish on the salt.
- Cook at 180°C, for 4 to 5 minutes, then remove from the oven.
