Ingredients

Ingredients For the tartare sauce garnish

• 1 fennel bulb, finely sliced

• 50ml/2fl oz lemon oil

• 100g/3½oz fresh peas, out of their pods

• 100g/3½oz Cornish new potatoes

• 1 Baby Gem lettuce, finely sliced

• 1 tsp chopped fresh tarragon

• 1 tsp chopped fresh chives

• 1 tsp chopped fresh chervil

• 1 tsp chopped fresh parsley

• 2 gherkins, finely chopped

For the tartare sauce base

• 1 free-range egg yolk

• 1 tsp white wine vinegar

• 1 tsp English mustard

• 250ml/9fl oz olive oil

• salt, to taste

• 50ml/2fl oz double cream

• 100ml/3½fl oz fish stock

For the turbot goujons

• 2 x 100g/3½oz turbot fillets, cut into 2cm/1in x 7cm/3in pieces

• 50g/2oz flour

• 1 free-range egg, beaten

• 150g/5oz Japanese panko breadcrumbs (available from oriental supermarkets)

• vegetable oil, for deep-frying

• 1 tsp salt

For the turbot

• 4 x 100g/3½oz turbot fillets, skin removed

• 1 tbsp vegetable oil

• salt, to taste

For the garnish

• 50g/2oz capers, drained

• 50ml/2fl oz lemon oil

Specialist equipment

• commercial vacuum-pack machine

• vacuum-pack bags

Description

Recipe Uses 1 Fennel Bulb, Finely Sliced, 50ml/2fl Oz Lemon Oil, 100g/3½oz Fresh Peas, Out Of Their Pods, 100g/3½oz Cornish New Potatoes, 1 Baby Gem...

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