Braised fillet of turbot, oyster and vegetables - Raymond Blanc OBE

Ingredients

• 4 fillets (125g each) turbot fillets, skinned with trimmings kept for sauce
• 40g unsalted butter, softened
• 10ml lemon juice
• 1 pinch sea salt
• 4 oysters (medium), opened (shucked), cleaned, reserve juice
• ½ cucumber, peeled
• 50g shallot, finely sliced
• 20g unsalted butter
• 150g flat fish bones or turbot trimmings
• 125g button mushrooms, finely sliced
• 100ml dry white wine or Gewurztraminer, boiled for 1 minute
• 40g baby leaf spinach
• 2 pak choi, cut in half lengthways
• 12 cucumber ribbons (see recipe)
• 10g dried edible seaweed, re-hydrated
• 1tbsp chives, chopped
• 20g caviar, oscietra