Turbot with Smoked Broth Recipe - Great British Chefs

Ingredients

• 4 turbot fillets, weighing approx. 160g each, skinned
• 60g of caster sugar
• 40g of table salt
• 50ml of grapeseed oil
• 100g of marigold leaves
• 150g of grapeseed oil
• 50g of Chardonnay vinegar
• 1kg turbot bones
• 2 shallots, finely sliced
• 4 garlic cloves, finely sliced
• 1/2 fennel, finely sliced
• 1 bay leaf
• 2 sprigs of thyme
• 150ml of white wine
• 1l fish stock
• salt
• 4 asparagus spears
• 4 spring onions, tops and outer leaves removed
• 50g of fine beans
• 9 breakfast radishes, finely sliced
• 40g of fresh peas, (small as possible)
• olive oil