Step 1

To prepare the Turbot:

Step 2

• Skin, trim and portion the Turbot fillet and ensure that the fillets are dry before pan-frying.

Step 3

• Pan-fry the seasoned Turbot in vegetable oil, finish with butter.

Step 4

• Drain onto blue cloth ready for service.

Step 5

To prepare the Jersey Royals:

Step 6

• Slice the jersey royals into cylinders and then mandolin in to discs. Place between two sheets of silicone paper, brush with vegetable oil, lightly season with Maldon salt and weighted with slate, oven roast for 17- 20mins at 170°.

Step 7

• With the trimmings from the potatoes after the cylinders have been made we make classic Pommes Mousseline.

Step 8

To prepare the spinach:

Step 9

• Gently wilt the spinach in a hot pan lightly season with Maldon salt, nutmeg and butter.

Step 10

To Steam the Oyster:

Step 11

• Wash thoroughly and check for sand, grit and impurities

Step 12

• Place on a Gastronom tray and steam in Rationale for 3-4 minutes until shells open.

Step 13

• Retain juices and remove the meat.

Step 14

• Set aside for the sauce and for the oyster to be wrapped in a ribbon of baby courgette.

Step 15

For the Fish stock:

Step 16

• Classic fish stock preparation no longer than 30 mins or use True foods fish stock 50% reduced

Step 17

For the Sauce:

Step 18

• Combine the oyster juices, champagne and fish stock reduce by half whisk in the cold butter and cream allow to thicken season add lemon juice to taste.

Step 19

Deep Fried Courgette Flower

Step 20

Espelette / Tempura:

Step 21

• Mix the sieved plain flower by hand with salt, Espellete and lemon zest.

Step 22

• Add the mineral water little by little to get the correct consistency and rest for 15 minutes.

Step 23

• Heat the oil to 170°

Step 24

• Dip the flowers in flour then in the batter and fry until golden brown, turning to ensure consistency of colour, season and drain on blue cloth.