RECIPE: GRILLED TURBOT STEAK WITH TARTARE SAUCE

The Rockfish Poole know how to create the most delicious seafood dishes and today we are sharing their grilled turbot steak with a delicious homemade tartare sauce.

Ingredients

• 2 turbot steaks, weighing about 300 g each
• Little olive oil for brushing on the fish
• Salt and black pepper
• Olive oil
• 2 egg yolks
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 250 ml vegetable oil
• 1 tbsp shallots, finely chopped
• 1 tbsp gherkins, finely chopped
• 1 tbsp capers, finely chopped
• 1 tbsp tarragon, finely chopped

*Total Guide to Poole highly recommends Greenslade Fish for getting your fresh seafood ingredients. Check them out HERE! 

Method

Pre heat the oven to maximum

Brush the turbot steaks with olive oil and season with salt and pepper.  Then place your turbot steaks into the oven and roast for 12 minutes.  You will notice the white milky liquid coming from the centre of the fish where the bone is which indicates that the fish is cooking.  The liquid is merely the protein oozing from the bones.

Make the tartare sauce by putting the egg yolks  vinegar and mustard into a small bowl. Whisk together then in a steady stream add the vegetable oil while continually whisking until you have a creamy mayonnaise.  Add the capers, add the tarragon, the shallots and the gherkins, stir together, season to taste and add a few drops of lemon juice.

Serve the roasted fish with a good tablespoon of the tartare sauce, a wedge of lemon and salad of the season.

Find out more about Rockfish Poole HERE!