TURBOT IN A BAG
*FILLET AND SKIN THE TURBOT, THEN CUT INTO 120G PORTIONS (6 MINS)
*PLACE THE TURBOT IN THE CENTRE OF A PIECE OF GREASEPROOF PAPER, SEASON AND PUT A 50G PIECE OF BUTTER ON TOP OF THE FISH.
DRAW UP THE EDGES OF THE PAPER AND FOLD THEM TOGETHER, LEAVING A SMALL OPENING IN THE MIDDLE AND POUR 40ML OF PILSNER INTO EACH PORTION AND TIGHTLY SEAL THE PAPER (10 MINS)
*PLACE THE TURBOT BAGS IN THE OVEN AT 190°C AND COOK UNTIL ¾ READY (5 MINS)
*OPEN THE BAG A LITTLE AT THE TOP AND ADD 1 TBSP OF CHOPPED PARSLEY AND GARLIC, RESEAL AND PLACE BACK IN THE OVEN TO FINISH COOKING (2 MINS)
*SERVE THE TURBOT STILL IN THE BAG, WITH IT OPENED SLIGHTLY AT THE TOP (1 MIN)
TARTARE HOLLANDAISE
*TAKE THE BUTTER TO A LIGHT BROWN COLOUR ON THE STOVE AND PASS OFF THROUGH A FINE CHINOIS (5 MINS)
*PLACE THE EGG YOLKS, A PINCH OF CAYENNE PEPPER, THE LEMON ZEST AND JUICE AND A SPLASH OF WATER INTO A THERMOMIX. SET AT 80°C AND COOK TO A THICK SABAYON (3 MINS)
*SLOWLY EMULSIFY THE BROWN BUTTER INTO THE SABAYON, SEASON AND PASS IF NECESSARY (2 MINS)
*MIX IN THE CHOPPED SHALLOTS, GHERKINS, CAPERS AND HERBS (1 MIN)
PEA PUREE
*BLANCH THE PEAS IN SALTED BOILING WATER (2 MINS)
*DRAIN OFF AND BLEND IN THERMOMIX UNTIL SMOOTH (4 MINS)
*ADD THE CHOPPED MINT LEAVES AND BLITZ AGAIN (1 MIN)
*EMULSIFY THE RAPESEED OIL INTO THE PUREE (1 MIN)
BEER BATTERED OYSTER
*OPEN THE OYSTERS AND DRAIN ON A CLOTH (2 MINS)
*LIGHTLY WHISK THE BEER AND SODA WATER TOGETHER, AND LEAVE TO DEVELOP AND AERATE TO A LIGHT BATTER (10 MINS)
*COAT THE OYSTERS IN THE BATTER AND DEEP FRY UNTIL CRISPY AND LIGHTLY GOLDEN (3 MINS)
*DRAIN ONTO KITCHEN PAPER AND SEASON WITH SEA SALT (1 MIN)
PLATING
*OPEN THE TURBOT PAPER SLIGHTLY AND PLACE IN THE MIDDLE OF THE PLATE, LEAVING THE FISH STILL INSIDE THE BAG
*NEXT TO THIS SPOON ON SOME OF THE PEA PUREE
*PLACE THE OYSTER ON TOP OF THE PUREE ALONG WITH SOME CRISPY SEA PURSLANE LEAVES
*PLACE A NICE WEDGE OF LEMON NEXT TO THE TURBOT BAG
*PUT THE HOLLANDAISE SAUCE INTO A SERVING BOWL ON THE SIDE