Turbot with Tartare Sauce Recipe - Great British Chefs

Ingredients

• 4 turbot fillets, 120g each
• 260g of turbot fillet, cut into 8 strips
• 50g of plain flour
• 1 egg
• 150g of Panko breadcrumbs (1)
• vegetable oil, for deep frying
• salt
• 1 tsp white wine vinegar
• 1 tsp English mustard
• 250ml of olive oil
• 50ml of double cream
• 100ml of fish stock, heated
• 100g of Maris Piper potatoes, cut into 1cm dice
• 1 baby gem lettuce, sliced
• 1 tsp tarragon, chopped
• 1 tsp chives, chopped
• 1 tsp chervil, chopped
• 1 tsp parsley, chopped
• 2 gherkins, finely diced
• 100g of fresh peas
• pepper
• 100g of purple sprouting broccoli
• 50ml of lemon oil
• 50g of capers