Turbot 1, about 1.5kg, filleted, skinned and cut into 150g portions, trimmings saved for goujons Plain flour 50g Egg 1, beaten Japanese panko breadcrumbs 150g Potatoes 100g such as maris piper, peeled and diced Oil for deep-frying Light rapeseed oil for cooking Sea salt and freshly ground black pepper For the tartare sauce: Egg yolk 1 English mustard 1 tsp White wine vinegar 1 tsp Olive oil 250ml Double cream 50ml Hot roast fish stock 100ml Gherkins 2, diced Chervil, chives, parsley and tarragon 1 tsp each, chopped To finish: Baby gem lettuce 1, shredded Peas 100g blanched Crispy capers 50g Lemon oil 50ml

For the goujons, cut the turbot trimmings into 2cm wide strips. Have the flour, egg and breadcrumbs in 3 separate bowls and season the flour with salt. Pass the goujons through the flour, then the egg and finally roll in the breadcrumbs to coat all over. Set aside until ready to cook. Simmer the diced potatoes in salted water for about 7 minutes until barely tender. Drain, refresh in cold water and set aside. To make the sauce: put the egg yolk, mustard and wine vinegar into a bowl and whisk for 1 minute to combine. Slowly add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season the mayonnaise with a little salt. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock, until the sauce is thick enough to just coat the back of the spoon. Add the lettuce and peas to the sauce and heat through for 1 minute. Finally add the diced gherkins and chopped herbs. Season with salt and pepper to taste. Put to one side. Heat the oil for deep frying in a deep fryer or other suitable deep, heavy pan to 180°c. Deep fry the potato cubes for 4 minutes until crispy and golden. Drain on kitchen paper and keep warm. Lower the oil temperature to 160°c. Heat a frying pan and add a drizzle of oil. When hot, add the turbot portions and season with a little salt. Cook gently for 4-5 minutes until the fish is lightly golden at the edges. Carefully flip the fish over and remove the pan from the heat. In the meantime, deep-fry the goujons in the hot oil for 2-3 minutes until golden, then remove with a slotted spoon, drain on kitchen paper and season with a little salt. Spoon the tartare sauce into 4 warmed bowls, piling the peas and lettuce in the centre. Place the turbot fillets on top and arrange the potatoes around the edge. Garnish with the goujons and crispy capers, and add a drizzle of lemon oil if you wish. Serve at once.

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Nathan Outlaw’s turbot with tartare sauce

Nathan Outlaw shares his recipe for turbot with tartare sauce

This tasty turbot with tartare sauce recipe comes from Michelin-starred Cornish chef Nathan Outlaw

Serves 4

You will need

Turbot 1, about 1.5kg, filleted, skinned and cut into 150g portions, trimmings saved for goujons
Plain flour 50g
Egg 1, beaten
Japanese panko breadcrumbs 150g
Potatoes 100g such as maris piper, peeled and diced
Oil for deep-frying
Light rapeseed oil for cooking
Sea salt and freshly ground black pepper

For the tartare sauce:

- Egg yolk 1
- English mustard 1 tsp
- White wine vinegar 1 tsp
- Olive oil 250ml
- Double cream 50ml
- Hot roast fish stock 100ml
- Gherkins 2, diced
- Chervil, chives, parsley and tarragon 1 tsp each, chopped

To finish:

- - Baby gem lettuce 1, shredded
  - Peas 100g blanched
  - Crispy capers 50g
  - Lemon oil 50ml

Method

For the goujons, cut the turbot trimmings into 2cm wide strips. Have the flour, egg and breadcrumbs in 3 separate bowls and season the flour with salt. Pass the goujons through the flour, then the egg and finally roll in the breadcrumbs to coat all over. Set aside until ready to cook.
Simmer the diced potatoes in salted water for about 7 minutes until barely tender. Drain, refresh in cold water and set aside.
To make the sauce: put the egg yolk, mustard and wine vinegar into a bowl and whisk for 1 minute to combine. Slowly add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season the mayonnaise with a little salt.
When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock, until the sauce is thick enough to just coat the back of the spoon. Add the lettuce and peas to the sauce and heat through for 1 minute. Finally add the diced gherkins and chopped herbs. Season with salt and pepper to taste. Put to one side.
Heat the oil for deep frying in a deep fryer or other suitable deep, heavy pan to 180°c. Deep fry the potato cubes for 4 minutes until crispy and golden. Drain on kitchen paper and keep warm. Lower the oil temperature to 160°c.
Heat a frying pan and add a drizzle of oil. When hot, add the turbot portions and season with a little salt. Cook gently for 4-5 minutes until the fish is lightly golden at the edges. Carefully flip the fish over and remove the pan from the heat.
In the meantime, deep-fry the goujons in the hot oil for 2-3 minutes until golden, then remove with a slotted spoon, drain on kitchen paper and season with a little salt.
Spoon the tartare sauce into 4 warmed bowls, piling the peas and lettuce in the centre. Place the turbot fillets on top and arrange the potatoes around the edge. Garnish with the goujons and crispy capers, and add a drizzle of lemon oil if you wish. Serve at once.

You will need

Turbot 1, about 1.5kg, filleted, skinned and cut into 150g portions, trimmings saved for goujons
Plain flour 50g
Egg 1, beaten
Japanese panko breadcrumbs 150g
Potatoes 100g such as maris piper, peeled and diced
Oil for deep-frying
Light rapeseed oil for cooking
Sea salt and freshly ground black pepper

For the tartare sauce:

- Egg yolk 1
- English mustard 1 tsp
- White wine vinegar 1 tsp
- Olive oil 250ml
- Double cream 50ml
- Hot roast fish stock 100ml
- Gherkins 2, diced
- Chervil, chives, parsley and tarragon 1 tsp each, chopped

To finish:

- - Baby gem lettuce 1, shredded
  - Peas 100g blanched
  - Crispy capers 50g
  - Lemon oil 50ml

Method

For the goujons, cut the turbot trimmings into 2cm wide strips. Have the flour, egg and breadcrumbs in 3 separate bowls and season the flour with salt. Pass the goujons through the flour, then the egg and finally roll in the breadcrumbs to coat all over. Set aside until ready to cook.
Simmer the diced potatoes in salted water for about 7 minutes until barely tender. Drain, refresh in cold water and set aside.
To make the sauce: put the egg yolk, mustard and wine vinegar into a bowl and whisk for 1 minute to combine. Slowly add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season the mayonnaise with a little salt.
When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock, until the sauce is thick enough to just coat the back of the spoon. Add the lettuce and peas to the sauce and heat through for 1 minute. Finally add the diced gherkins and chopped herbs. Season with salt and pepper to taste. Put to one side.
Heat the oil for deep frying in a deep fryer or other suitable deep, heavy pan to 180°c. Deep fry the potato cubes for 4 minutes until crispy and golden. Drain on kitchen paper and keep warm. Lower the oil temperature to 160°c.
Heat a frying pan and add a drizzle of oil. When hot, add the turbot portions and season with a little salt. Cook gently for 4-5 minutes until the fish is lightly golden at the edges. Carefully flip the fish over and remove the pan from the heat.
In the meantime, deep-fry the goujons in the hot oil for 2-3 minutes until golden, then remove with a slotted spoon, drain on kitchen paper and season with a little salt.
Spoon the tartare sauce into 4 warmed bowls, piling the peas and lettuce in the centre. Place the turbot fillets on top and arrange the potatoes around the edge. Garnish with the goujons and crispy capers, and add a drizzle of lemon oil if you wish. Serve at once.