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Turbot Sliders with Creamy Slaw - by Al Brown


One packet of Loaf sliders

1⁄2 cabbage (thinly sliced)
2 cups carrot (grated)
1 cup spring onion (thinly sliced)
1⁄2 cup Italian parsley (rough chopped)
1⁄2 cup mayonnaise
1 lemon (juice only)
Sea salt & fresh cracked black pepper

300g fresh turbot fillets
2 lemons


serves 5

This tasty recipe was designed by Al Brown and appears on the menu at The Depot - Metro's Restaurant of the Year.


Assembly :
Place the coleslaw ingredients into a large mixing bowl & combine thoroughly until all is evenly coated. Season to taste with salt & pepper. Cover & refrigerate until required.

Step 2:
Preheat oven to 100 degrees.
Heat up a skillet or sauté pan on medium heat. Season the Turbot fillets with the sea salt & fresh black pepper. Add a little canola oil to the pan & cook the turbot in batches for a couple of minutes either side until slightly golden & cooked through. Place in the oven to keep warm.
Heat the Loaf sliders in the skillet, butter side down until slightly crispy.
Hit the turbot with a squeeze of fresh lemon juice & serve up onto the hot rolls with a healthy portion of creamy coleslaw to top it off.

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