11. April 2026

Turbot & Tartare

Turbot tartare is a dish that tantalizes the taste buds with its delicate, refined flavour and silky texture. Known as one of the finest flatfish, turbot offers a naturally mild, slightly sweet taste that pairs beautifully with a variety of seasonings and fresh ingredients. The raw preparation enhances its natural qualities, creating a melt-in-your-mouth culinary experience that seafood lovers adore. Whether served with a hint of citrus, a touch of truffle oil, or topped with fresh herbs, each bite delivers an exquisite balance.

Ingredients 

• 260g of Turbot (approx one quarter)

      Cut into strips (per person)

• 50g of plain flour
• 1 egg
• 150g of Panko breadcrumbs
• 300ml Vegetable Oil, for deep frying
• Sea salt & freshly ground black pepper to taste

Tartare

• 1 egg, 1 tsp white wine vinegar
• 1 tsp english mustard
• Turbot Fillets

• 250ml of olive oil, 50ml of double cream,
• 100ml of fish stock, heated
• 100g of potatoes cut into 1cm dice
• 1 baby gem lettuce, sliced
• 1 tsp Tarragon, chives, Chervil and parsley, chopped
• 2 gherkins, finely diced
• 100g of peas,  salt and pepper

Instructions

• 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.
• Add the double cream and mix thoroughly, then whisk the hot fish stock in gradually until the mixture coats the back of a spoon
• Cook the potatoes until 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 and when hot fry the fillets of turbot. Cook gently until golden for about 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
• Optional - add some purple sprouting broccoli & capers.