For the turbot –
Wash, fillet and skin the fish, save the bones and head for stock, portion the fillets into 110g place on a tray wrapped in the kombu leaves, leave to cure for 2 hours, take out place on a clean tray and allow to dry in the fridge for 1 hour prior to roasting.
For the risotto –
Heat a saute pan over a medium heat, add a splash of olive oil and add the potatoes, season lightly with sea salt, bring the stock to the boil in a separate pan, toss the potatoes over to open the cells, don’t colour, slowly add the stock, 1 ladle at a time, stir and allow the potatoes to soak up the stock as does rice, as the potatoes start to come together and become rich turn the heat down and slowly add the seaweed butter, monte and cream together, taste and check the seasoning, adjust with salt and lemon juice.
For the celtuce –
Add the celtuce stems to the vacuum bags, divide the butter and vacuum on max setting, cook in the waterbath at 85 degrees for around 45 mins, or until tender, chill in ice bath. When needed place the bags back in the bath to melt the butter, heat a decent size pan and melt the salted butter, reheat the celtuce stems in the butter but don’t colour, add a little more seaweed butter and glaze.
For the deep fried oyster –
Dry the oysters and flour lightly, drop into the tempura batter then straight into the hot oil at 180°, fry until crisp, drain and season lightly with sea salt.
For the oyster leaf veloute –
Heat a large sauce pan, add a little oil then add the shallots, garlic and white of leek, sweat with no colour under a lid until tender, add the noilly and reduce by half, add the stock and repeat, add the cream and repeat again, add to the blender, add the leaves and being carful blend until smooth, season and taste, adjust if necessary and pass onto ice.
For the oyster emulsion –
Place the strained oyster into a tall beaker, add the yolk, a little lemon juice and a drop of warm water, blend with the hand blender and slowly add the oil as a mayonnaise, correct the consistency with the strained juice as the oil thickens, taste and correct, pass through a sieve and bottle.