Roast Turbot with Lemon Emulsion, Pancetta and Leeks - James Martin Chef

Ingredients

• 1 whole wild turbot, 2.5kg approx.
• 1 leek
• 2 fennel bulbs
• 2 sticks of celery
• 1 large white onion
• 1 lemon
• 1 good handful of parsley stalks, chervil and
• thyme
• 1 bottle of champagne or sparkling wine
• 1 handful sea aster leaves (optional)
• 1 handful of oyster leaves (optional)
• 110g salted butter
• Juice of large lemon
• 1 tablespoon champagne vinegar
• Sea salt and black pepper
• 2 leeks, white part only, finely sliced
• 100g salted butter
• 60g pancetta lardons
• 1 garlic clove, peeled and grated