- Serves: 2
- Prep: 10 minutes
- Cook: 25 minutes
- Difficulty: Easy
Brown Crabmeat and Cider Vinegar Dressing ingredients
125gm brown crab meat
20ml cider vinegar
1/2tsp dijon mustard
2tsp Japanese soy sauce
100ml olive oil
50ml cream or milk(to thin it down to a drizzleable consistency)
Whole Turbot ingredients
3 spring onions
25ml cider vinegar
50ml olive oil
salt and pepper
Brown Crabmeat and Vinegar Dressing
Our brown crab meat is delicious mashed onto a thick slice of hot buttered toasted sourdough bread with some salt and pepper and a dash of Worcestershire sauce. As this recipe calls out for only half the tub you get a second dish from it.
- Put all the ingredients except for the cream/milk into a blender and blitz until smooth.
- Season with salt and pepper and whisk in the cream or milk to thin it down a little.
A magnificent fish to serve at the table
- Pre heat the oven to 180 degrees Celsius.
- Remove the turbot from the fridge and allow to come to room temperature for thirty minutes.
- Finely slice the spring onions at an oblique angle and mix with the vinegar, vermouth, olive oil, salt and pepper
- Line a baking pan with greaseproof paper place the turbot on top and then spoon over the spring onion mixture.
- Place it in the oven and bake for fifteen minutes for a 1kg fish and twenty minutes for a 1.5kg fish. You may find that you have to cook it for a little longer. If you have a temperature probe you are looking for a core temperature taken at the thickest part against the bone of 50-55 degrees Celsius, otherwise slide in a skewer and hold it there for ten seconds and when you remove it the skewer should feel hot but not piping hot when held against your upper lip.
- The fish now needs to rest for fifteen minutes in a warm place covered with foil. After fifteen minutes there should be some lovely pan juices.
- Carefully lift the top two fillets form the fish onto warmed plates, tease off the back bone and serve the other two fillets, spoon over the brown crab dressing.