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Battered turbot with warm 
tartare sauce and 
deep-fried capers recipe 

Battered and herbed turbot, with warm 
tartare sauce and 
deep-fried capers recipe 
Spoon-soft turbot encased in a golden cider-infused crumb  Credit: Emli Bendixen 

Peppery rocket and watercress add a little freshness to this satisfying turbot recipe. 

Prep time: 20 minutes ¦ Cooking time: 25-30 minutes

SERVES

four

INGREDIENTS 

For the sauce

  • 1 egg yolk
  • 1 tsp English mustard
  • 250ml light olive oil
  • 50ml double cream
  • 100ml hot fish stock
  • 2 large gherkins, diced
  • 1 heaped tbsp small capers in brine, drained
  • 2 tsp each chopped tarragon, parsley and chives

For the fish

  • 100g gluten-free self-raising flour, plus 2 tbsp seasoned with salt for dusting
  • 120ml sparkling dry cider
  • 1 tbsp each chopped parsley, chives and tarragon
  • 1 turbot weighing 1.5kg, filleted, skinned and cut into 120-140g portions

To finish

  • 1 tbsp capers, drained
  • sunflower or rapeseed...
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