Turbot with oysters, cabbage and bacon


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Oyster mayonnaise

Cucumber and horseradish stock

Cabbage and bacon

Crispy oysters

  • 8 oysters, shucked
  • 100g of flour
  • 2 eggs
  • 100g of Panko breadcrumbs (1)
  • oil, for deep frying
  • salt
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
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
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
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
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
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
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