Turbot & Tartare

Published on 2 March 2025 at 19:01

Tartare

  • 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
 

Ingredients

  • 260g of turbot (approx one quarter) cut into strips
  • 50g of plain flour
  • 1 egg
  • 150g of Panko breadcrumbs
  • 300ml vegetable oil, for deep frying
  • Sea salt & freshly ground black pepper to taste

Instructions

  • 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 until 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 and when hot fry the fillets of turbot. Cook gently until golden for about 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
  • Optional - add some purple sprouting broccoli & capers