- Oyster mayonnaise:
- 5 oysters
- 1/2 lemon juice
- 4 egg yolks
- 400ml rape seed oil
- Crispy oysters:
- 2 oysters
- 2 eggs
- 2g flour
- 2g breadcrumbs
- 100ml white wine
- 50g sugar
- Cucumber and horseradish stock:
- 400g oyster mayonnaise
- 300ml cucumber stock
- 1/2 tsp horseradish*
- 1 shallot, peeled and diced
- 2 tbsp caster sugar (blitz and pass through muslin cloth)
- Pickled celery:
- Celery
- 100ml white wine vinegar
- 100ml white wine
- 100ml water
- 100g sugar
- *contains egg powder, mustard and sulphites
Turbot on the bone with oyster, kale and pickled celery recipe
Tom Brown
10th March 2017
Turbot on the bone with oyster, kale and pickled celery recipe
Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Turbot on the bone with oyster, kale and pickled celery recipe as tried and tested by our professional chefs. As part of The Staff Canteen Live 2017, Tom Brown will be creating a turbot on the bone recipe with oyster, kale and pickled celery for his demonstration at IFE - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Fillet the Turbot and cook under the grill with the skin (this is removed before serving). Shuck the oysters to open and use to make a mayonnaise with egg yolks, lemon juice and rape seed oil. The oyster mayonnaise is then let down with a cucumber and horseradish stock. Cover the oysters in bread crumbs and deep fry in a fryer.
To serve: Reheat the kale with a little oil in a pan and place in a bowl followed by the oyster sauce and brill. Finish with pickled celery dressing and crispy oyster on the side.
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