Pan-Roasted Turbot with Verjus Sauce Recipe - Great British Chefs

Ingredients

• 500g of turbot, wild, cut into four even portions
• 4 knobs of butter
• 1 lemon, halved
• 1 dash of oil
• fronds of fresh dill, to garnish
• 1 nori sheet
• 10g of dill
• 10g of chives
• 5g of parsley
• 1/2 lemon, juiced
• salt
• 100ml of vegetable oil
• 2 leeks
• 200g of butter
• 200ml of fish stock
• 1 tbsp of banana shallot, finely diced
• 170ml of verjus du Perigord
• 170ml of fish stock
• 450g of butter, diced
• 1 tbsp of cucumber, deseeded and finely diced
• 1 tbsp of golden sultanas, soaked in ver jus overnight
• 1 tbsp of dill, chopped