Preparation:
Cooking: 1 hour (Prep & Cooking Time)
Serves: 4 people
Ingredients
- 4 portions of Turbot
- ½ Red Cabbage very finely shaved
- Lemon Juice
- Salt
- Olive Oil
- 500ml Fish Stock
- 300g Flat leaf parsley leaves, stalks reserved to one side
- 100ml Sunflower Oil
- 100g Lilliput capers
- Gluten Free flour
Method
Make the parsley oil by adding the sunflower oil & parsley leaves to a Thermo mix and blitz at 80c for 8 minutes, strain through muslin, alternatively, warm the oil with the parsley on the stove being careful not to get to hot then blitz for five minutes and strain.
Seal the fish in a vac pac pouch with a little olive oil & poach the Fish in a water bath at 46c for 30 mins. Alternatively, poach in the fish stock by bringing the stock to the boil then removing from the heat, leave for 5 mins then add the fish and poach for 10 mins until tender.
Blanch the parsley stalks in boiling water for 10 seconds
Dress the red cabbage in lemon juice, olive oil & salt.
Dredge the capers through a little gluten free flour and fry in a sieve in the fryer at 180c until crisp
Add some parsley oil and lemon juice to the fish stock, place in to a bowl with the red cabbage, fish and fried capers.
