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Ho Ho Ho – Ben’s Alternative Christmas Feast!

An alternative to a traditional Christmas lunch Ben’s Turbot roasted on the Bone, sprouts, chestnuts, pancetta, roast potatoes, Hollandaise sauce
Ben has chosen an alternative to a traditional Christmas lunch, but retains some festive ingredients. Turbot. Turbot is regarded as the King of fish and can be substituted for another species. Hake, Gurnard, John Dory to name a few. Cooking times will vary depending on the cut, a fillet of hake for example once sealed may only need 5‐6 mins in the oven.

For four
4 x 200g Turbot troncons 8 medium to large potatoes Approx 100g Duck/goose fat or dripping 200g sprouts 100g pancetta 100g chestnuts A small bunch of parsley 4 egg yolks 25 ml the best quality white wine vinegar you can get, alternatively reduce 50 ml of white wine vinegar with a couple of peppercorns & a bay leaf, by half 250g butter Salt & Pepper
Prep that can be done ahead of time, even the day before
Peel and wash the potatoes, cut into suitable sized pieces, and keep in cold water until required
Trim sprouts and blanch in salted boiling water until just tender, refresh in cold water, drain and cut in half or quarters depending on size, set aside until required
Cut the pancetta into lardons, and fry in a dry pan until golden brown, set aside until required
Cut or break the chestnuts in half, and set aside until required
On the day
Set your oven to approx. 180oc
Steam or boil the potatoes until cooked, and then drain and allow to dry in their own heat
Set the butter in a saucepan over a low heat to melt very gently, it should be melted & warm but not hot
Place a suitable roasting tray with the chosen fat for roasting the potatoes in the oven to melt, add the potatoes and turn over in the fat to coat, season well and put back in the oven to roast. Turn the potatoes every 10 to 15 mins until golden.
To make the hollandaise, put the egg yolks, salt, pepper & vinegar in a metal or glass bowl and whisk over a pan of simmering water. Whisk until the mixture is at ribbon stage, (a trail of the mixture will sit for approx. 5 seconds before merging back into the rest). Remove the bowl from the heat and slowly add the butter whilst whisking, taste the resulting sauce and adjust the seasoning if necessary with a little lemon juice, salt & pepper. Cover and keep in a warm place until required.
Meanwhile heat a suitable sized frying pan to accommodate the four pieces of Turbot. Season the fish well all over. Add a little of your chosen oil into the pan and when smoking hot add the Turbot pieces white skin side down, cook until golden then turn onto the dark skin side, allow to seal then either place the pan in the oven if suitable or transfer to a suitable baking tray and roast for approx. 8‐10 mins until cooked.
While the fish is cooking put a suitable sized frying pan on a moderate heat and add the cooked pancetta lardons, once they start to sizzle add the sprouts allow these to fry and get a little colour, roughly chop the parsley, now add the chestnuts, a little butter can be added if so desired, season and once you are happy they are hot through add the parsley.
To a an alternative to a traditional Christmas lunch ssemble the dish, remove the fish from the oven and carefully remove the darker skin by simply pealing it off. Spoon the sprouts etc onto four warm plates, set some roast potatoes beside then sit the fish on top of the sprouts. Spoon over the Hollandaise sauce and serve.