Sunday December 8, 2019

Tempting turbot with tartare sauce

Top seafood chef Nathan Outlaw's own take on the classic sauce

4th October, 2015
4
Nathan Outlaw: the seafood chef will be in Galway for the Food on the Edge symposium

Ingredients

4 turbot fillets, 120g each

260g of turbot fillet, cut into 8 strips

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