Turbot with oysters, cabbage and bacon
by
- Main
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Turbot
- 4 turbot fillets , skin on - each weighing 140g
- rapeseed oil
- sea salt
Oyster mayonnaise
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
Equipment
- Deep fat fryer
- Muslin cloth
- Blender
Method
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
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
