Turbot with Pea and Potato Tartare
Serves 4
Ingredients
Turbot fillets x4
1 egg yolk
2 tsp white wine vinegar
1 tsp English mustard
200ml of olive oil
60ml of double cream
100ml of fish stock, heated
100g potatoes, cut into 1cm dice
1 baby gem lettuce, sliced
1 tsp tarragon, chopped
1 tsp chives, chopped
1 tsp parsley, chopped
2 gherkins, finely diced
100g of fresh peas
3 tblsp salted butter
4 large florets purple sprouting broccoli
Method
1. Start boiling the potatoes until tender, then add the peas towards the end for the final minute or two.
2. To make the tartare sauce, start by whisking the egg yolk, vinegar and mustard in a bowl, with a pinch of salt. Then start adding the oil gradually, making sure not to separate the mixture
3. Add the double cream and mix thoroughly, before adding the fish stock slowly whilst mixing.
4. Season the turbot with salt and pepper. Heat an oiled pan and fry the turbot on a moderate heat for 5 minutes. Add the salted butter and flip the fillets over and take off the heat, leaving the residual heat of the pan to finish cooking the fish.
5. Boil the broccoli for 3-4 minutes depending on how thick the stalks are.
6. Strain the potatoes and peas, and add them to the mixture.
7. Add the herbs and the gherkins and stir
8. To serve, spoon a couple of spoonful’s of the tartare in to a bowl, place the turbot on top, finishing off with the broccoli.