Ingredients
260g of turbot (approx one quarter) cut into strips
50g of plain flour
1 egg
150g of Panko breadcrumbs
vegetable oil, for deep frying
Tartare
1 egg
1 tsp white wine vinegar
1 tsp english mustard
250ml of olive oil
50ml of double cream
100ml of fish stock, heated
100g of potatoes cut into 1cm dice
1 baby gem lettuce, sliced
1 tsp tarragon, chives, chervil and parsley, chopped
2 gherkins, finely diced
100g of peas
Salt and Pepper
Optional - add some purple sprouting broccoli & capers
Method
To make the tartare sauce, separate the egg and place the egg yolk, vinegar and mustard into a bowl
Whisk for 1 minute, then slowly add the olive oil in a steady stream, taking care not to split the mixture. Season with salt
Add the double cream and mix thoroughly, then whisk the hot fish stock in gradually until the mixture coats the back of a spoon
Cook the potatoes in a pan of salted boiling water. Once tender add the peas for 1 minute, strain and add to the tartare sauce along with the sliced lettuce
Stir for 2 minutes, then add the herbs and gherkin to the sauce. Season to taste and set aside
To prepare the crispy fish goujons, dust the strips in flour. Separate the egg and break up the yolk with a fork. Dip the floured fish in the egg yolk, then roll through the seasoned breadcrumbs. Set aside until ready to cook
Heat some oil in a non-stick pan over a medium heat and when it is hot, add the whole fillets of turbot. Cook gently until the fish has a light golden edge, which should take approximately 5 minutes
Carefully flip the fish and remove from the heat. This will allow the gentle residual heat to finish the cooking process
Fry the crumbed goujons in a deep fat fryer at 170˚C for 2-3 minutes until golden.
Remove and drain on kitchen towel, season with salt and aside is a warm place