At my Auckland restaurant, Depot, we have a number of signature dishes, but none bigger than our turbot sliders. Nearly every single table orders them. What is a turbot slider? It is a baby fish burger with preserved lemon mayo and watercress . . . Go figure!
This recipe is taken from my latest book, Depot: Biography of a Restaurant.
Step 1: Preserved Lemon Mayo
Place the mayonnaise, preserved lemon and lemon juice in a small mixing bowl. Stir to combine and season with a little salt and pepper. Refrigerate until required.
Step 2: To Cook and Serve
Preheat the oven to 100ºC.
Heat up your skillet or barbecue flat-top to medium-high.
Slice your turbot into slider-sized portions with a sharp knife.
Pour a little oil on your cooking surface, season your fish with salt and pepper, then cook the turbot for a couple of minutes each side until caramelised and cooked through. Remove and keep warm in the oven while repeating with the remaining portions.
Wipe down your skillet or flat-top before lightly toasting your slider buns, 1–2 minutes until golden.
Assembly: first, the toasted slider base, followed by the turbot, a dollop of preserved lemon mayo, then a couple of sprigs of watercress, a squeeze of lemon and a toasted lid to finish. Serve now . . .
Photography by Kieran Scott