Turbot with Prawns Recipe - Great British Chefs

Ingredients

• 4 turbot fillets, 180g each, skinned and boned
• oil
• salt
• 1 fennel
• 2 tbsp of unsalted butter
• 1 shallot, finely sliced
• vegetable stock
• 1 sprig of thyme
• 1 bay leaf
• 1 tsp white peppercorns
• 2 star anise
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 knob of butter
• borage, finely chopped, cress reserved for garnish
• lemon juice
• 10ml of lemon vinegar
• 20ml of lemon oil
• 20ml of olive oil
• 70g of prawns, raw and peeled
• 70g of tapioca flour
• 32g of water
• sea kale
• French breakfast radish
• rock samphire
• monk's beard
• 4 prawns, raw and peeled
• 30g of unsalted butter
• 1 pinch of tarragon, chopped