Seared Turbot Recipe

Ingredients

• 4 turbot fillets, 170g each
• 100g of brown shrimp
• 1 knob of butter
• 1/2 lemon, juice only
• salt
• rapeseed oil
• 600ml of shellfish stock
• 30g of butter
• 3 banana shallots, finely sliced
• 2 garlic cloves, finely sliced
• 1/2 fennel, finely sliced
• 100g of button mushrooms, finely sliced
• 300ml of white wine
• 200ml of dry vermouth
• 150g of double cream
• 4 parsley stalks
• 1 sprig of fresh thyme
• 4 sprigs of tarragon
• white pepper
• 1 head of celeriac, peeled, small dice
• 1/4 tsp ground nutmeg
• 400ml of cream
• 400ml of full-fat milk
• kale, bunch
• 1 garlic clove, minced
• 300ml of double cream
• 500g of mussels
• 2 banana shallots, finely sliced
• 1 celery stick, finely sliced
• 200ml of white wine
• 45ml of dry vermouth
• 3 parsley stalks
• 2 sprigs of fresh tarragon
• 8 baby leeks
• 200g of Romanesco florets
• 20g of butter
• 1 handful of red vein sorrel leaves