Nathan Outlaw is the chef behind Restaurant Nathan Outlaw at the Marina Villa hotel in Fowey, Cornwall.
INGREDIENTS (Serves four)
For sauce base (enough for about eight)
- 1 egg yolk
- 1tsp white wine vinegar
- 1tsp English mustard
- 250ml olive oil
- Salt, to taste
- Nutmeg, to taste
- Cayenne, to taste
- Lemon juice, to taste
- 50ml double cream
- 100ml fish stock
For the turbot
- 1 x 1.5kg turbot, filleted, skinned and portioned into 100g portions (retaining trimmings for fish fingers)
- Salt for seasoning
- Oil for cooking
For fish fingers
- 4 pieces of turbot, trimmed to 2cm wide x 7cm long
- 50g flour, seasoned with salt
- 1 egg, beaten
- 150g Japanese breadcrumbs
- Oil for deep frying
- Salt for seasoning
For sauce garnish
- 1 baby gem lettuce, finely sliced
- 200g clams, rinsed, steamed open, then picked
- 100g samphire
- 100g Cornish Early new potatoes, sliced, cooked and pan-fried in oil
- 100g fresh broad beans, blanched and outer skin removed
- 2tbs broad leaf parsley, chopped
- Salt and pepper, to taste
For final garnish
- 50ml lemon oil
For the sauce, place egg yolk, vinegar and mustard into a bowl. Whisk for one minute then slowly add the olive oil, taking care not to split the mix. Season with a little salt and you have a mayonnaise. Season with the spices and lemon juice to taste. To finish the sauce, add the double cream to the mayonnaise. Heat up your fish stock and whisk it in to the mayonnaise bit by bit until you have a consistency that just coats the back of a spoon. Reserve until ready to serve.
Heat a non-stick pan and add some oil. When the oil is hot, add the fish fillet, presentation side down, and season with a little salt. Cook gently until the fish has a light golden edge. Carefully flip the fish and remove from the heat. This will allow the gentle residual heat to finish the cooking process. When cooked, remove from the pan ready for serving.
For fish fingers, take fish trimmings, flour, then coat with the egg and roll through the breadcrumbs. Deep-fry until golden. Season with a little salt.
When ready to plate, heat the mayonnaise sauce base to bain-marie temperature and add garnishes. First, add the lettuce, then clams, samphire, potatoes and broad beans. Heat through for one minute.
Finally, add the parsley and season to taste. The dish has to be served immediately the sauce has been finished.
To serve, take four warm bowls. Place the sauce and garnish in the centre of the bowls. Place the fish on top. Garnish with the lemon oil and the fish finger. Serve immediately.