Baked Turbot with Scallop Mousseline & Kimchi Beurre Blanc

Ingredients

• 1 turbot or about 3-400 g fillet
• Rimlag
• 50 g Milk
• 1 Banana shallot
• 2 cloves of garlic
• 20 g Coriander
• 100 g White wine
• 100 g Fish stock
• 150 g Kimchi juice
• 150 g Butter
• 5 g Corn starch
• Water
• Sherry vinegar
• Salt
• 50 g Elderflower vinegar*
• 50 g Sugar
• 80 g Water
• 20 g Elderberry juice
• 3 g Salt
• 2 g Agar Agar
• 100 g Scallops
• 100 g of Double Cream
• 20 g Egg yolk
• 5 mini courgettes
• 200 g Chicken skin
• 1 pc Red chili
• 10 g Coriander
• 50 g Rapeseed oil
• 20 g Baby spinach
• 2 g Salt
• Garlic oil
• 2 boxes of Coriander cress