Turbot with strawberries and cream - Good Food Shows

Ingredients

• 150g chives
• 150ml grapeseed oil
• 150g green strawberries, cut into 2mm dice
• 150g red strawberries, cut into 2mm dice
• 150g golden beetroot, cut into 2mm dice
• 150g fennel bulb, cut into 2mm dice
• 150g white turnip, cut into 2mm dice
• 1 tbsp elderflower vinegar
• 1 tbsp green herb oil
• 4 x 120g skinless turbot portions
• knob of butter
• sprinkle of fennel pollen
• sea salt
• 2 shallots, sliced
• 10g butter
• 150ml dry white wine
• 150ml vermouth
• 300ml fish stock
• 300ml double cream