Crispy Oat Crusted Turbot, Cucumber and Seaweed - James Martin Chef

Name: Crispy Oat Crusted Turbot, Cucumber and Seaweed - James Martin Chef
Ingredients: 1 Large Turbot Fillet; 1tsp Whole grain mustard; 1tsp Chopped Flat leaf of Parsley; 50g Oats; 50g Kataifi pastry; 2 Eggs beaten; 30g Plain Flour; Good Dust of Salt; 1 cucumber; 200ml white wine vinegar; 100ml water; 100g sugar; 2 Eggs ( boiled for 4 ½ minutes & peeled); 300g parsley oil; 60g Crème Fraiche; 10g Lemon Juice; Diced Granny smith apple; Confit Lemon (belazu); Dulse Seaweed Powder; Season the turbot fillet with salt; Evenly cover the turbot fillet with the chopped parsley and wholegrain mustard; Mix together the oats and kataifi pastry; Pane the fish by lightly coating with flour, dip the fish into beaten eggs and covered with the oat mix; Deep fry at 170°c for 3 minutes until golden and leave to rest for a minute (check your cooking times due to the thickness of the fish); Peel the cucumber and cut in to a nice dice omitting the seeds; Heat the white wine vinegar, sugar and water in a pan until all the sugar has dissolved, then leave to cool.; Pour the pickle liquid over the diced cucumber; Boil eggs for 4:30 then plunge into ice water to stop cooking process, then peel; Slowly add the parsley oil, till fully emulsified, removed and place into a bowl; Then add the salt, lemon juice, crème

www.jamesmartinchef.co.uk

This dish of Crispy Oat Crusted Turbot, Cucumber and Seaweed is described by its creator, Lisa Goodwin-Allen, as a luxurious fish finger!

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Ingredients

1 Large Turbot Fillet
1tsp Whole grain mustard
1tsp Chopped Flat leaf of Parsley
50g Oats
50g Kataifi pastry
2 Eggs beaten
30g Plain Flour
Good Dust of Salt
1 cucumber
200ml white wine vinegar
100ml water
100g sugar
2 Eggs ( boiled for 4 ½ minutes & peeled)
300g parsley oil
60g Crème Fraiche
10g Lemon Juice
Diced Granny smith apple
Confit Lemon (belazu)
Dulse Seaweed Powder
Season the turbot fillet with salt
Evenly cover the turbot fillet with the chopped parsley and wholegrain mustard
Mix together the oats and kataifi pastry
Pane the fish by lightly coating with flour, dip the fish into beaten eggs and covered with the oat mix
Deep fry at 170°c for 3 minutes until golden and leave to rest for a minute (check your cooking times due to the thickness of the fish)
Peel the cucumber and cut in to a nice dice omitting the seeds
Heat the white wine vinegar, sugar and water in a pan until all the sugar has dissolved, then leave to cool.
Pour the pickle liquid over the diced cucumber
Boil eggs for 4:30 then plunge into ice water to stop cooking process, then peel
Slowly add the parsley oil, till fully emulsified, removed and place into a bowl
Then add the salt, lemon juice, crème