Turbot on the bone with oyster, kale and pickled celery recipe

Tom Brown

Tom Brown

10th March 2017
Tom Brown

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


  • 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


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.