Poached Turbot with Hollandaise

Method

1. Fill a wide, shallow pan with enough water to submerge the turbot, squeeze in the lemon juice, and bring the liquid to a gentle simmer over medium-low heat.
2. Lower the turbot into the simmering lemon water and poach for 10 to 15 minutes until the flesh is opaque and flakes easily when tested.
3. While the turbot poaches, trim the asparagus and cook the spears in a separate pan of boiling water for 4 to 5 minutes until just tender.
4. Gently warm the hollandaise sauce in a small heatproof bowl set over a pan of barely simmering water, stirring frequently for 3 to 4 minutes until heated through without allowing it to overheat.
5. Carefully lift the turbot from the poaching liquid, drain the asparagus, and arrange both on warmed serving plates.
6. Spoon the hollandaise sauce over the turbot and serve immediately.