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Turbot with prawns, nori shards and coriander emulsion

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Ingredients

Adjust Servings:
1 sheet of nori
1/2 tbsp olive oil, plus extra for brushing
2 turbot fillets, skin removed
12 raw king prawns, de-veined
1 garlic clove, finely chopped
1 tbsp capers, drained
1 tsp dried parsley
1 tbsp butter
2 large handfuls of spinach
1/2 lemon, juiced
FOR THE CORIANDER EMULSION
1/2 x 30g pack fresh coriander
25ml extra-virgin olive oil
1/2 lime, juiced

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Turbot with prawns, nori shards and coriander emulsion

This show-stopper of a dish blends Asian and French flavours together and brings fine dining straight to your dinner table. It's packed full of protein but you can substitute the turbot for sea bass to save the pennies!

Features:
    Cuisine:
    • 20 Mins
    • Serves 2
    • Medium

    Ingredients

    • FOR THE CORIANDER EMULSION

    Directions

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    1. Cut the nori into 16 equal-sized squares and lay out on a baking tray lined with parchment. Brush with olive oil and bake in a preheated oven at 180C for 20 minutes. Remove from the oven and keep warm.

    2. To make the coriander emulsion, blitz the coriander (stalks included) with the extra-virgin olive oil and a good pinch of salt. Once smooth, season to taste with lime juice and set aside.

    3. To prepare the turbot, blot dry with kitchen paper and season generously on both sides. Add the remaining olive oil to a large frying pan and fry both fillets over a medium heat for 3 minutes on each side, basting with two teaspoons of butter for the final minute. Transfer to a plate and keep warm.

    4. In the residual butter, stir-fry the prawns over a medium-high heat with the garlic, capers and parsley for 3-4 minutes until pink and cooked through.

    5. In a separate pan, add the remaining butter and wilt the spinach for 2 minutes. Season well, add a squeeze of lemon juice, and spoon into the centre of the plate.

    6. To plate up, place the turbot on top of the spinach, scatter over the prawns and capers, and top with the nori crisps. Drizzle the coriander emulsion around the edge of the plate and serve.

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