Crab Stuffed Turbot
1.5lb Turbot/sole fillet
1/2lb crab meat
1 leek diced; top 8” & reserve whole
1/4 cup mayo
1/4 panko bread crumbs
1/2 tsp of old bay spice
1/8 cup sliced chives
2 tbsp butter
Salt and pepper to taste
Sauté leeks in 1 tbsp of butter. Once translucent, add brandy and reduce by half.
Remove from heat. Mix in crab, chives, bread crumbs, mayo and old bay spice. Add mayo until mixture can hold in a ball when formed. Adjust seasoning to taste.
Blanch leek tops in boiling water and cut into 1/2cm strips. Cut Turbot or Sole into 3oz pieces. Spread mixture between two pieces of fish and tie into a bundle with leek strips.
Melt remaining butter and brush the fish. Bake at 375° for 16-18 minutes and enjoy!