Sesame and honey-basted turbot t-bone with warm cucumber noodles

Paul Bloxham's creative recipe combines glazed turbot steaks with a tasty vegetable side-dish, great for stylish entertaining
By Paul Bloxham
Sesame and honey-basted turbot t-bone with warm cucumber noodles
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 3 tbsp sherry
  • 2 tbsp soy sauce
  • 1 tbsp clear honey
  • 2 tsp freshly grated ginger
  • 1 tsp crushed garlic
  • pinch of cayenne pepper
  • juice of 1/2 lemons
  • 4 turbot steaks, skinned
  • 2 tsp black sesame seeds
  • 2 tsp white sesame seeds
  • 1 tbsp vegetable oil
  • knob of butter
  • 2 spring onions, finely chopped

For the cucumber noodles:

  • 2 lareg cucumbers, eled, halved and deseeded
  • 1 large carrot, eeled and halved
  • 100 ml mirin, (Japanese rice vinegar)
  • 1 tbsp chopped coriander
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 red chilli, thinly diced
  • black pepper

Method

1. First, make the warm cumber noodles. Using a mandolin or vegetable peeler, cut the cucumbers and carrot lengthwise into thin noodle-like ribbons. Combine the cucumbers and carrot in a large bowl with the rice wine vinegar, coriander, sesame oil, sugar and chilli. Season with salt and freshly ground pepper and toss well.

2. Combine the sherry, soy sauce, honey, ginger, garlic, and cayenne pepper in a small saucepan and bring to a boil.

3. Lower heat and simmer until reduced a thick glaze, around 5 - 6 minutes. Remove from the heat.

4. Sprinkle the turbot with lemon juice. Brush the turbot steaks on both sides with the sherry glaze. Place the sesame seeds in a dish and dip the fillets onto the seeds, pressing lightly to coat each side.

5. Heat the oil and butter in a large, non- stick frying pan over medium-high heat. Add the turbot and cook until browned and just done, around 2 minutes per side , basting from time to time.

6. Meanwhile, heat a large frying pan, add in the cucumber salad and fry briefly until warmed through, stirring often.

7. Garnish the pan-fried turbot with the salad onions. Serve at once with the cucumber noodles.

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