
Turbot, Parsley, Red Cabbage & Crispy Capers
14 February 2021

Turbot, Parsley, Red Cabbage & Crispy Capers
Prep & Cooking Time: 1 hour Servings: 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
Instructions
- 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.