Ingredients
Wasabi custard
Turbot
Green olive and lime tapenade
To cook and serve
Method
Wasabi custard
1.Make this dish ahead because the wasabi custard needs at least 5 hours to set and the turbot should be marinated for a few hours, too.
2.To make the wasabi custard, add the cream, milk, both wasabis, salt and sugar to a small pan.
3.Place on a medium-low heat and bring to a simmer, stirring occasionally.
4.Once simmering, remove from heat and let it steep for 10 minutes before straining through a fine sieve into a clean bowl.
5.Prepare an ice bath. In a separate small bowl, break gelatine leaves in half and pour over enough cold water to cover. Let them soak for 5 minutes until gelatine is soft.
6.Remove gelatine, squeezing out any excess water, and stir into wasabi cream. Place bowl over the ice bath.
7.Stir the wasabi custard continuously until cool and starting to thicken. Stir in lemon juice.
8.Pour custard into desired moulds and refrigerate for at least 5 hours to set. Keep refrigerated until required.
Turbot
9.Make marinade for the turbot placing oregano, fennel fronds, garlic, lemon zest, chill flakes and olive oil in a small bowl and mixing into a past.
10.Remove the turbot’s guts, if present, and scale the light underbelly of the fish.
11.Remove the top skin by working your thumb between the skin and the flesh by the tail.
12.Once you get it started, the skin will peel back easily, revealing the top fillet.
13.Lay turbot on a board, take a sharp knife and score the flesh of the fillet with a dozen or so slices in a herringbone pattern, about 5mm deep.
14.Smear oregano paste liberally over turbot, gently working it into the scored flesh.
15.Place in refrigerator and leave to marinate for at least a couple of hours, longer if you have the time.
Green olive and lime tapenade
16.Meanwhile, make the tapenade by blending the ingredients in a food processor until smooth.
17.Alternatively, just chop the olives and lime segments as finely as possible and mix in the olive oil. Cover and refrigerate until required.
To cook and serve
18.When you are ready to cook, preheat oven to 200°C. Remove turbot from fridge and season with a good amount of salt and pepper.
19.Place a suitable roasting pan (one that will fit the turbot) in the oven for 10 minutes to get it searing hot.
20.Remove roasting pan, add a little canola oil and place the turbot in it, belly-side down. Roast for 15-20 minutes until flesh begins to caramelise and firm up.
21.Remove from oven and let it cool slightly. This dish can be served up ‘family style’ for everyone to help themselves, or you can plate it up.
22.Using a hot spoon, scoop some wasabi custard onto plates and add a dollop of tapenade and some cut limes.
23.Carefully lift portions of turbot fillet onto the plates and finish with a stack of Huntley & Palmers Caramelised Onion Flatbread.
