• Season the turbot fillet with salt
• Evenly cover the turbot fillet with the chopped parsley and wholegrain mustard
• Mix together the oats and kataifi pastry
• Pane the fish by lightly coating with flour, dip the fish into beaten eggs and covered with the oat mix
• Deep fry at 170°c for 3 minutes until golden and leave to rest for a minute (check your cooking times due to the thickness of the fish)

Pickled Cucumber

• Peel the cucumber and cut in to a nice dice omitting the seeds
• Heat the white wine vinegar, sugar and water in a pan until all the sugar has dissolved, then leave to cool.
• Pour the pickle liquid over the diced cucumber

Parsley Mayonnaise

• Boil eggs for 4:30 then plunge into ice water to stop cooking process, then peel

In a blender, blend the eggs into a puree.

• Slowly add the parsley oil, till fully emulsified, removed and place into a bowl
• Then add the salt, lemon juice, crème

Garnish and serve.