close button

Recipe: Depot's Turbot Sliders with Preserved Lemon Mayo & Watercress

Oct 16, 2014 etc

Turbot-Sliders-c Kieran_Scott (2)

Al Brown’s Depot has been one of Metro’s favourite restaurants since the day it opened – within months of its opening, we’d named it our Restaurant of the Year – so we’re pretty excited by the release of Depot cookbook, Depot: Biography of a Restaurant. Below, taken from the book, Brown reveals the recipe for Depot’s signature dish, Turbot Sliders with Preserved Lemon Mayo & Watercress.



“Signature dishes are funny old things. At first you love them because the reason they become a signature of the restaurant is that they taste bloody great and everyone loves them. Then you go through a phase of boredom, followed soon after by an absolute loathing of the dish. But you have to remember it is not how you feel about the dish; it’s all about the customer, and if they come to your establishment because of your signature dish, the last thing you want is to not have it on the menu. After all, we are in the ‘yes’ not the ‘no’ game.

We have a number of signature dishes, but none bigger than our turbot sliders. Nearly every single table orders them. What is a turbot slider? It is a baby fish burger with preserved lemon mayo and watercress . . . Go figure!” –Al Brown.

Step 1. Preserved Lemon Mayo

  • 1 cup home-made mayonnaise
  • 3 tablespoons finely diced preserved lemon
  • 2 tablespoons lemon juice
  • flaky sea salt and freshly cracked black pepper

Step 2. To Cook and Serve

  • 800g turbot fillet, skinned and boned
  • cooking oil
  • flaky sea salt and freshly cracked black pepper
  • 20 slider buns, split and buttered
  • preserved lemon mayo
  • 2 handfuls watercress, washed and picked
  • juice of 1 lemon



Place the mayonnaise, preserved lemon and lemon juice in a small mixing bowl. Stir to combine and season with a little salt and pepper. Refrigerate until required.


Preheat the oven to 100ºC.

Heat up your skillet or barbecue flat-top to medium-high.

Slice your turbot into slider sized portions with a sharp knife. Pour a little oil on your cooking surface, season your fish with salt and pepper, then cook the turbot for a couple of minutes each side until caramelised and cooked through. Remove and keep warm in the oven while repeating with the remaining portions.

Wipe down your skillet or flat-top before lightly toasting your slider buns, 1–2 minutes until golden.

Assembly: first, the toasted slider base, followed by the turbot, a dollop of preserved lemon mayo, then a couple of sprigs of watercress, a squeeze of lemon and a toasted lid to finish. Serve now…


Latest issue shadow

Metro N°440 is out now!

With progressive councillors starting to score some wins under what was anticipated to be a reactionary major, Hayden Donnell asks: Has Wayne Brown gone woke?
Plus: we go out and investigate Auckland’s nightlife (or in some cases, the lack thereof), with best bars (with thanks to Campari); going-out diaries from Chlöe Swarbrick, BBYFACEKILLA.mp3, Poppa.Jax & more; a look into Auckland’s drugs by Don Roew (who’s holding and how much they paid for it); we go on the campaign trail with Willie Jackson, talk to gallerist Michael Lett, drink martinis and alternative wines, start seeing a therapist, visit Imogen Taylor’s studio, look into Takutai Tarsh Kemp’s wardrobe. And more!

Buy the latest issue