Name: Turbot with oysters, cabbage and bacon
Total time: 1 h
Ingredients: 4 turbot fillets, skin on - each weighing 140g; rapeseed oil; sea salt; 5 oysters, shucked; 1/2 lemon, juiced; 4 egg yolks; 400ml of rapeseed oil; 1 cucumber; 20g of fresh horseradish, peeled and grated; 1 shallot, peeled and diced; 2 tbsp of caster sugar; 2 slices of streaky bacon, cooked until crispy, then sliced; 200g of savoy cabbage, sliced; butter; chives, chopped; 8 oysters, shucked; 100g of flour; 2 eggs; 100g of Panko breadcrumbs (1); oil, for deep frying; salt

Turbot with oysters, cabbage and bacon

by Pete Biggs

Ingredients

Fish & Shellfish

4 turbot fillets, skin on - each weighing 140g
5 oysters, shucked
8 oysters, shucked

Oils & Vinegars

rapeseed oil
400ml of rapeseed oil
oil, for deep frying

Fruit & Vegetables

1/2 lemon, juiced
1 cucumber
1 shallot, peeled and diced
200g of savoy cabbage, sliced

Fresh Meat

2 slices of streaky bacon, cooked until crispy, then sliced

Dairy

butter

Salad & Fresh Herbs

chives, chopped