Ingredients

Ingredients For the vegetable garnish

• ½ cucumber (cut lengthways), peeled, seeds scooped out with a spoon, julienned using a mandoline

• ½ tsp sea salt

• 20g/¾oz unsalted butter

For the turbot

• 40g/1½oz unsalted butter

• 1 pinch sea salt

• 1 pinch freshly ground white pepper

• ½ lemon, juice only

• 4 x 150g/5oz turbot fillets, trimmings reserved

• 4 scallops, cleaned and trimmed, roes removed, each cut in half horizontally to form two thinner scallops

• 50g/2oz sliced shallot

• 80ml/3fl oz water

• 120g/4¼oz button mushrooms, washed, sliced

• 120ml/4¼fl oz dry aromatic white wine, such as Gewürtztraminer

For the sauce

• 200ml/7fl oz strained cooking liquid (from the turbot)

• 40g/1½oz butter

• 80g/3oz girolle mushrooms, halved lengthways

• 100g/3½oz wakame seaweed (available at specialist Japanese supermarkets)

• 200g/7oz ripe tomatoes, cut into quarters, seeds removed, flesh finely diced

• 2 tbsp chopped fresh chervil, plus extra to serve

• 2 tbsp chopped fresh chives, plus extra to serve

• 2 tbsp chopped fresh micro herbs, plus extra to serve

• ¼ lemon, juice only

• 200g/7oz young spinach leaves, washed, to serve

Description

Recipe Uses ½ Cucumber (cut Lengthways), Peeled, Seeds Scooped Out With A Spoon, Julienned Using A Mandoline, ½ Tsp Sea Salt, 20g/¾oz Unsalted...

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