Pete Biggs' turbot recipe offers an elegant taste of the sea, with oysters making an appearance both in an oyster mayonnaise, and as beautiful crispy fried oysters on the side. The grilled turbot is served on a bed of crispy bacon and cabbage - the ideal combination of land and sea.
Pete Biggs began his career as a pot washer in his local Beefeater – now he is more likely to bump into one, working in the swanky Capital Hotel, Knightsbridge, just round the corner from Buckingham Palace.
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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
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
20g of fresh horseradish, peeled and grated
1 shallot, peeled and diced
2 tbsp of caster sugar
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
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
Preheat a deep fryer to 190°C, and a grill to medium-high
oil, for deep frying
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
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
100g of Panko breadcrumbs
Place the cucumber and oyster emulsion in a pan and gently warm - do not boil or the eggs in the sauce will scramble
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