Oct 16, 2014 etc
“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
STEP 1. PRESERVED LEMON MAYO
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.
STEP 2. TO COOK AND SERVE
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…
https://www.youtube.com/watch?v=yGRdDlGiBEw&list=UULJklKUZr_ZoznHFnbpMxVg
