The unusual tartare sauce for this signature dish from Nathan Outlaw includes sliced lettuce, potato cubes and herbs and is a perfect accompaniment for highly prized turbot. This summery turbot with tartare sauce recipe is particularly irresistible in the spring and summer months.
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To make the tartare sauce, separate the egg and place the egg yolk, vinegar and mustard into a bowl
1 tsp white wine vinegar
1 tsp English mustard
Whisk for 1 minute, then slowly add the olive oil in a steady stream, taking care not to split the mixture. Season with salt
250ml of olive oil
Add the double cream and mix thoroughly, then whisk the hot fish stock in gradually until the mixture coats the back of a spoon
50ml of double cream
100ml of fish stock, heated
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
100g of Maris Piper potatoes, cut into 1cm dice
1 baby gem lettuce, sliced
100g of fresh peas
Stir for 2 minutes, then add the herbs and gherkin to the sauce. Season to taste and set aside
1 tsp tarragon
1 tsp chives
1 tsp chervil
1 tsp parsley
2 gherkins, finely diced
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
50g of plain flour
150g of Panko breadcrumbs
260g of turbot fillet, cut into 8 strips
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
vegetable oil, for deep frying
4 turbot fillets, 120g each
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
Trim the woody stems off the broccoli and wash thoroughly. Cook in salted boiling water until tender, for around 3-4 minutes
100g of purple sprouting broccoli
Heat the lemon oil in a small pan, add the drained capers and fry until browned and frizzled. Lift out with slotted spoon and drain on kitchen paper
50ml of lemon oil
50g of capers
To serve, spoon some tartare sauce in the centre of each bowl. Place the fish fillets on top and garnish with the capers and lemon oil. Serve with crispy goujons and purple sprouting broccoli
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