Adding chopped boiled eggs calms down the acidity of the capers and gherkins here, making for a more rounded sauce. Do take the fish out of the fridge 30 minutes before you want to cook it. Raising the temperature slightly beforehand puts less stress on the fish during the cooking process, meaning it cooks more evenly.
Extracted from The Quality Chop House: Modern Recipes and Stories from a London Classic by Wiliam Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £27) Photography: Andrew Montgomery
Gribiche
Turbot and Leeks
Simple mayonnaise (makes 400g, enough to fill a large jar)
For the Gribiche
For the Simple Mayonnaise
For the Turbot and Leeks
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