Crispy Oat Crusted Turbot, Cucumber and Seaweed - James Martin Chef
This dish of Crispy Oat Crusted Turbot, Cucumber and Seaweed is described by its creator, Lisa Goodwin-Allen, as a luxurious fish finger!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
- Pickled Cucumber
- 1 cucumber
- 200ml white wine vinegar
- 100ml water
- 100g sugar
- Parsley Mayonnaise
- 2 Eggs ( boiled for 4 ½ minutes & peeled)
- 300g parsley oil
- 60g Crème Fraiche
- 10g Lemon Juice
- Garnish
- Diced Granny smith apple
- Confit Lemon (belazu)
- Dulse Seaweed Powder
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