BBC Food - Recipes - Turbot on the bone with red wine tartare dressing and chargrilled leeks

Ingredients

• 1 whole turbot (2kg/4lb 8oz)
• 110ml/4fl oz Nero d’Avola red wine from Sicily
• 110ml/4fl oz red wine vinegar
• 110g/4oz caster sugar
• 250g/9oz unsalted butter
• 2 garlic cloves
• sprig of thyme
• 1 tbsp chopped parsley
• 1 tbsp chopped chervil
• 1 tbsp chopped chives
• 1 tbsp chopped tarragon
• 2 tbsp chopped gherkins
• 3 tbsp medium sized capers
• 12 baby leeks , trimmed and blanched
• 2 tbsp rapeseed oil
• salt and freshly ground black pepper
• 1 lemon , segmented and chopped