|350 g||Turbot - filet no skin or bones|
|1||Shallot - brunoises|
|1||Chives - finely cut|
|100 g||Butter - clarified|
|100 ml||White Wine|
|600 ml||Chicken stock|
|125 g||Butter per 500 ml liquid.|
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
Bake the fish at 80 degrees for 16 minutes. Add the beans and peas to the hollandaise with a bit of fine cut chives. Spoon the hollandaise in the base on a large serving bowl. Put the fish on top and garnish with pea feathers.