Turbot with crab potstickers, green apple and olive

Mayonnaise 

1. Place the yolks, mustard, vinegar and lemon juice in mixing bowl and whisk until light in colour.
2. Mix the two oils together and add gradually, whisking all the time.
3. When all the oil is incorporated …..add a tablespoon of hot water and then the crème fraiche.
4. Season to taste with sea salt, ground white pepper and lemon juice if necessary..

1. Sweat the onion without colour in the butter then add the cauliflower and contuine cooking for a minute without colouring.
2. Combine all the liquids in a separate pot and bring to a simmer and then pour over the cauliflower and cook till tender.
3. Strain the liquid an reserve, blend the cauliflower mix and add the reserved liquid as required to get a smooth consistency..
4. Pass the puree through a sieve and then store in the fridge.

1. Combine all ingredients and bliitz.

1. Reduce the apple juice slowly in a heavy based pan till it reaches a thick syrup (if using red apple juice put a splash of lemon juice to correct the sweetness).

1. Combine the crab meat, lemon zest and mayonnaise together and season with salt and pepper.
2. Lay the gyoza wrappers on a bench and brush the outside of each gyoza with egg white or a corn flour slurry.
3. Place 25gm of crab mix in each gyoza and fold over.
4. To cook the potstickers pan fry them in a little oil and when the bottom goes a golden brown add some water or fish stock to cover the bottom of the potstickers and place a lid on top and steam for 3 minutes.
5. Take the lid of the pan and contuine cooking till the water evaporates and the bottom of pot stickers are crunchy..