Ingredients

Ingredients For the tomato butter

• 100g/3½oz ripe tomatoes, skins removed

• 15g/½oz cold unsalted butter, diced

• salt and freshly ground white pepper

• pinch caster sugar

For the turbot

• 125ml/4fl oz dry white wine

• 125ml/4fl oz vermouth

• 1 shallot, finely chopped

• knob of unsalted butter, plus a little extra for brushing, melted

• salt and freshly ground white pepper

• 1 stalk lemongrass, crushed and chopped

• 1 scallop, sliced in half horizontally, coral removed and reserved

• mixed leaves (little gem, baby spinach, watercress, sorrel, chives)

• 50-60g/2-2½oz turbot fillet, skinned and trimmed, trimmings reserved

• 1 tbsp double cream, whipped

• ¼ lemon, juice only

Description

Recipe Uses 100g/3½oz Ripe Tomatoes, Skins Removed, 15g/½oz Cold Unsalted Butter, Diced , Salt And Freshly Ground White Pepper, Pinch Caster Sugar,...

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