Channel 4’s Sunday Brunch
With special guests, including Craig Revel Horwood, Joe Marler, Lisa McGrillis, Geoff Norcott and music from Sam Fischer, Lisa cooked up a storm with her Scrumpy Turbot, Gooseberry and Dill dish.
Watch Lisa on Sunday Brunch – Channel 4
Scrumpy Turbot, Gooseberry & Dill
Makes 4
Ingredients
Scrumpy Turbot:
200g turbot fillet cut into 4 portions
260g cider
100g fécule
100g gluten free self-raising flour
100g Cornflour
Method
1. Place all the ingredients in to a bowl and whisk together until really well incorporated.
2. Place the batter into an ISI gun and give it 3 charges.
3. Season the turbot with lemon zest, salt and lightly dust with the excess flour
4. Siphon out the batter in to a bowl
5. Dip the turbot in to the batter and evenly coat then place in to a fry at 170c
6. Cook for 3- 4 minutes until golden, remove place on to absorbent paper season with a little salt & seaweed powder
Dill Oil:
200g Dill picked
400g Sunflower Oil
Salt
Method
1. Place the dill and oil in to a blender, blend 4- 5 minutes, pass the oil through a jay cloth and season with salt to taste.
Pickled Gooseberries:
50g Fresh Gooseberries
20g sugar
50g water
40g white wine vinegar
Method
1. In a small pan put the sugar, water and white wine vinegar, heat until the sugar has dissolved
2. Place the gooseberries in to a container, pour the warm pickle over the top and leave to cool
Dill Mayonnaise:
50g Good quality Mayonnaise
20g crème fraiche
1tspn Finely Chopped Dill
Squeeze of lemon juice
Pinch of salt
Method
1. Mix together in small bowl the mayonnaise and crème fraiche, add the chopped dill and season with a squeeze of lemon juice and a pinch of salt
Cucumber, Apple & caper tartar:
4tspn Apple finely diced
4tspn Cucumber finely diced
4tspn small Capers
Method
1. Mix all together in a small bowl season with a little salt