Baked Turbot with Cider Butter Sauce and Sea Vegetables Recipe - Great British Chefs

Ingredients

• 10g of dried wakame
• 250ml of white wine vinegar
• 5 banana shallots, finely chopped
• 5 garlic cloves, finely chopped
• 1 dash of vegetable oil
• 500ml of dry cider
• 50ml of double cream
• 500g of butter, chilled, 1cm dice
• 250g of crème fraîche
• 20g of fresh chives, finely chopped
• 30g of fresh chervil, finely chopped
• 1 pinch of smoked salt
• 50ml of cider vinegar
• 1 turbot, broken down into 150g fillets, off the bone, skin on
• 1 dash of dry cider
• butter to taste
• sea vegetables, such as Alexander stems, sea beet, sea purslane, sea kale
• olive oil
• lemon juice
• salt