Marinated Turbot with Tomato Mayonnaise
|Turbot fillet||2 Pound|
|White wine vinegar||1 1⁄4 Cup (20 tbs)|
|Fresh lemon juice||1 1⁄4 Cup (20 tbs)|
|Iceberg lettuce head||1 , shredded|
|For lemon chive butter|
|Tomato paste||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), skinned|
|Sunflower oil||1⁄3 Cup (5.33 tbs), mixed with olive oil|
|Olive oil||1⁄3 Cup (5.33 tbs), mixed with sunflower oil|
|Wine vinegar||3 Tablespoon|
|Fresh parsley||1⁄4 Cup (4 tbs) (Stems Removed, 1 Handful)|
To prepare the fish, trim it of any bones and skin.
Cut the fish into pieces about 1/2 inch in size and put them into a shallow non-metallic dish.
Pour the vinegar and lemon juice over and leave to marinate overnight in a cool place.
In the morning, give the pieces offish a stir, so that they get mixed up in the marinade and are coated evenly.
To make the mayonnaise, put the whole egg, egg yolk, tomato paste, seasoning, sugar and garlic into a blender or food processor and blend briefly.
Add the oil, drop by drop, still blending.
When about half the oil has been added, the remainder may be added more quickly.
Blend in the vinegar and parsley.
Taste the mayonnaise and adjust the seasoning if necessary.
Store the mayonnaise in a screw-top jar, or a bowl with a lid, in the refrigerator.
To serve, drain the fish.
Divide the lettuce between the serving plates and arrange the fish on top.
Either put a spoonful of the mayonnaise on the side of each plate, or serve it separately.