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Barbecued Turbot Steak with Ibérico Ham Hollandaise

2 people
Moderate

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

2 turbot steaks, weighing 250g each, ask you fishmonger to prepare them for you
Sea salt to taste
Agua bendita to spray (equal parts of txakoli white wine, lemon juice and extra virgin olive oil)
50g jamón ibérico de bellota
For the ibérico ham hollandaise:
4 egg yolks
Juice of one lemon
100g unsalted butter
100g guanciale ibérico de bellota, cut into thin slices
Sea salt

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Introduction

A celebration of fire, sea and Spanish charcuterie, this barbecued turbot steak is finished with a luxurious Ibérico ham hollandaise and crisp jamón crumbs. Smoky, rich and beautifully balanced, it’s a showstopping dish that brings restaurant flair to your barbecue.

Method

Pre-heat your oven to 180°C/350°F/Gas Mark 4.
Place the jamón ibérico slices between two sheets of parchment on a baking tray, cover with another tray and bake for 8–10 minutes until crisp. Chop into fine crumbs and set aside.
To make the hollandaise sauce, in a medium size pan place the butter and guanciale over a low heat and gently melt, take off the heat and allow to cool down for five minutes to infuse. Drain the melted butter into another pan, being careful to leave the milk solids behind, so you obtain a clean clarified butter. Place the egg yolks in a large mixing bowl over a bain-marie, add a tablespoon of warm water and start to whisk vigorously until the egg yolks become very thick, pale and double in size. Start to add the clarified ibérico butter on a slow stream while you whisk the egg mix, so the butter gets absorbed and begins to make the hollandaise. If the sauce becomes too thick, add a touch of warm water. Season the hollandaise with salt and a good squeeze of lemon juice. Set aside and keep warm.
Pre-heat your barbecue. To cook the turbot, season the steaks with sea salt on both sides and cook over hot embers for 3 minutes on each side, spraying the steaks regularly with agua bendita to flavour them.
To plate, place the turbot steaks on warm plates and spoon a big dollop of hollandaise sauce beside each steak and top with a good sprinkle of jamon ibérico crumbs.