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Turbot with oysters, cabbage and bacon

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Ingredients

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Turbot

Oyster mayonnaise

Cucumber and horseradish stock

Cabbage and bacon

Crispy oysters

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

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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
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
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
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
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
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
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Turbot with oysters, cabbage and bacon

 
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