Turbot with oysters, cabbage and bacon

servings 4
60 minutes

Ingredients

Turbot

  • 4 turbot fillets, skin on - each weighing 140g
  • rapeseed oil
  • sea salt

Oyster mayonnaise

  • 5 oysters, shucked
  • 1/2 lemon, juiced
  • 4 egg yolks
  • 400ml of rapeseed oil

Cucumber and horseradish stock

  • 1 cucumber
  • 20g of fresh horseradish, peeled and grated
  • 1 shallot, peeled and diced
  • 2 tbsp of caster sugar

Cabbage and bacon

  • 2 slices of streaky bacon, cooked until crispy, then sliced
  • 200g of savoy cabbage, sliced
  • butter
  • chives, chopped

Crispy oysters

  • 8 oysters, shucked
  • 100g of flour
  • 2 eggs
  • 100g of Panko breadcrumbs
  • oil, for deep frying
  • salt

Method

1
To make the oyster mayonnaise, place all of the ingredients (except the oil) in a blender and blitz until smooth. Slowly add the oil until a thick emulsion is formed
  • 5 oysters, shucked
  • 1/2 lemon, juiced
  • 4 egg yolks
  • 400ml of rapeseed oil
2
To make the cucumber and horseradish stock, blitz all of the ingredients in a blender until smooth and pass through muslin cloth to extract the liquid
  • 1 cucumber
  • 20g of fresh horseradish, peeled and grated
  • 1 shallot, peeled and diced
  • 2 tbsp of caster sugar
3
In a bowl, combine 400g of the oyster mayonnaise with 300ml of the cucumber stock - this should produce a mixture the consistency of double cream. Set aside until needed
4
Gently fry the cabbage in a knob of butter until softened. Add the bacon, stir in some chopped chives and set aside
  • 2 slices of streaky bacon, cooked until crispy, then sliced
  • 200g of savoy cabbage, sliced
  • butter
  • chives, chopped
5
Preheat a deep fryer to 190°C, and a grill to medium-high
  • oil, for deep frying
6
Season the turbot with sea salt and rub with rapeseed oil. Place on a baking tray skin-side up and cook under the grill until the skin starts to come away from the fish - this should take about 3-4 minutes. Remove from the grill and peel away the skin. Set aside to rest
  • 4 turbot fillets, skin on - each weighing 140g
  • rapeseed oil
  • sea salt
7
Meanwhile, make the crispy oysters. Dip each oyster first into the flour, followed by the egg and finally into the panko breadcrumbs. Deep fry for 2 minutes until golden and crispy, then drain on kitchen paper
  • 8 oysters, shucked
  • 100g of flour
  • 2 eggs
  • 100g of Panko breadcrumbs
  • salt
8
Place the cucumber and oyster emulsion in a pan and gently warm - do not boil or the eggs in the sauce will scramble
9
To assemble the dish, place the cabbage on the plate, the turbot fillet on top and add the crispy oysters. Drizzle the warm sauce around the plate and serve immediately