Turbot with tartare sauce 'my way'

  • medium
  • 4
  • 1 hour 15 minutes
Not yet rated

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.

First published in 2015





Tartare sauce 'my way'

To plate


  • Deep fat fryer


To make the tartare sauce, separate the egg and place the egg yolk, vinegar and mustard into a bowl
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
  • salt
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
Stir for 2 minutes, then add the herbs and gherkin to the sauce. Season to taste and set aside
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
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
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
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

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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