Ingredients
- 260g of turbot (approx one quarter) cut into strips
- 50g of plain flour
- 1 egg
- 150g of Panko breadcrumbs
- 300ml vegetable oil, for deep frying
Tartare
- 1 egg
- 1 tsp white wine vinegar
- 1 tsp english mustard
- 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
- Optional - add some purple sprouting broccoli & capers
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 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