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1
Preheat the oven to 400&3176;.
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2
Lightly grease 2 large rimmed baking sheets with some of the softened butter.
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3
Evenly divide the parsley and tarragon sprigs into 2 bundles and stuff 1 bundle into the cavity of each fish.
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4
Set the turbot on the baking sheets, dark-skinned side up and season generously with sea salt and pepper.
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5
Dot them with the remaining softened butter.
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6
Pour half of the wine onto each baking sheet and loosely cover the fish with lightly greased foil.
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7
Bake on the middle and bottom racks of the oven for 50 minutes, or until a knife inserted into the thickest part comes out easily.
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8
Halfway through cooking, shift the baking sheets from top to bottom and from front to back and baste the fish with the pan juices.
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9
Remove the fish from the oven and let stand, covered, until serving time.
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10
Meanwhile, make the sauce.
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11
In a small saucepan, melt the 2 sticks of butter.
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12
Skim the foam from the surface and let the butter cool slightly.
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13
In a medium stainless steel bowl, whisk the egg yolks with the water until frothy.
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14
Set the bowl over but not in a pan of barely simmering water and whisk the yolks constantly until slightly thickened, about 4 minutes.
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15
Remove the bowl from the pan of water and whisk in the melted butter in a very thin stream; leave any milky solids behind.
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16
Continue whisking until the sauce is quite thick.
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17
Whisk in the lemon juice and the chopped parsley and tarragon; season the sauce with sea salt and pepper.
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18
Keep the hollandaise sauce warm in a pan of warm water.
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19
Remove the dark skin from 1 of the fish.
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20
Run a thin metal spatula along the central bone to separate the fillets.
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21
With the spatula, lift up the fillets and transfer them to a large warmed platter.
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22
Carefully lift up the bones and discard.
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23
Scrape the 2 remaining fillets clean and, using the spatula, lift them off the bottom skin and transfer them to the platter.
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24
Repeat with the second fish so that you have 8 fillets.
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25
Transfer the fillets to plates, spoon some of the sauce on top and serve.
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26
Pass the remaining hollandaise sauce at the table.
