For Turbot, shrimps and scallops:
Clean turbot and lightly salt the fillets
Open scallops and clean
Peel shrimps and blanch for 10 seconds
Store in fridge until required
For Sea vegetables:
Wash seaweed under cold water
Clean samphire and remove woody ends
Clean sea purslane
Blanch and cut tomatoes into an even dice
Pick borage flowers
For the Seaweed Crisp:
Combine egg white and maltodextrin and blend until smooth
Wash Laitue de mer seaweed under cold water
Rinse out well
Dip in egg white and Maltodextrin solution and leave for 45 minutes
Squeeze out excess liquid
Hang to dry
For the Sauce:
Place white wine, vinegar, shallot, garlic, thyme, bay and peppercorns in a pan.
Reduce to a syrup
Add cream and bring to the boil
Whisk in the butter until emulsified.
Pass and reduce the sauce
Finish with Lemon juice and seasoning
Keep warm until required
To finish the dish:
Pan fry the Turbot and scallop and finish in foaming butter.
Gently warm the sauce with seaweed, tomatoes, shrimps.
Blanch Samphire for 1 minute and finish in emulsion.
Blanch Seaweed for 1 minute and finish in emulsion.
Blanch Sea Purslane for 1 minute and finish in emulsion.
Drain and season vegetables.
Carefully plate vegetables.
Place Turbot and scallop on the vegetables
Spoon Sauce over the Turbot and finish with crisp seaweed and chervil.
Serve immediately with a little extra sauce on the side.