For the turbot

The day before, remove the head and tail for the Turbot (keep to make fish stock)
Cut through the bone down the centre of the fish, Make a quick brine ( 500ml water, 25g sea salt, 1tspn kombu flakes, 1 tsp. dulse flakes, stir to dissolve the salt)
Submerge the fish on the bone in the brine for 12 hours.

For the pasta

Knead the flour, eggs an yolks together for a couple of minutes to bring together; leave to rest under a damp cloth for 20 minutes.
Knead for a further 10 minutes or until silky and smooth to the touch.
Leave to rest in the fridge

For the pasta filling

Make sure your potatoes are similar in size, keep them whole with the skins on and place in a pot and cover with cold water. Season with Sea salt.
Bring to the boil and cook gently till cooked through.
While the potatoes are cooking finely dice the Leek and cook in the butter until soft and tender but with out colour.
Once the potatoes ae cooked, drain and allow to steam for 5 minutes.
Then cut in half and push them through a sieve. This should leave the skin behind( these are really tasty baked for fried and dusted with parmesan)
Mix the potatoes with the leeks and butter.
Season and add the egg yolk.
Have a quick taste check!
Add to a piping bag with a plain Nozzle.

Assembling the pasta

Roll out the pasta and pipe the filling along the length of the pasta.
Wet the pasta on one side of the filling with some water and a pastry brush.
Fold the pasta over the filling and make sure the filling is sealed in.
Pinch the pasta every 3 cm to make a small pillow.
With a pasta roller cut through the ‘pinch’ it should make a nice pillow shape.
Store lightly floured on a tray in the fridge or blanche for 30 seconds in boiling water and refresh in iced water. Drizzle with Olive oil and store in the fridge till needed.

For the veloute

In a sauce pan cook the shallots, garlic and a pinch of Sea salt till tender in a little butter.
Add the wine, Kombu and dulse and allow to reduce to 1 quarter.
Add the cream, bring to the boil and turn off the heat.
Add the lemon zest and  and squeeze of juice and cover with a lid.
After 10 minutes pass the sauce through a sieve.
Chop your three cornered leeks (or chives) and set aside with the caviar

Chive emulsion

Place the yolk, vinegar and a cup
With a hand blender on slowly pour the chive oil into the mix.
It should thicken and be nice a silky
Add to a piping bag with the smallest nozzle or if you have a plastic bag you can use the corner of this.

Finishing the turbot

Set your over to 180 degrees
Remove the Turbot from the brine and pat dry with some kitchen paper.
Place into the over for 5 minutes, then remove for 5 minutes.
Keep doing this until the centre of the fillet is 54 degrees
Bring a small pan of water to the boil for the pasta, and drop the agnolotti in for 2 minutes.
Leave the fish for 5 minutes to rest.
Gently remove the fillets and skin and place onto your plates.
Place the sauce on the stove to heat.
When hot add the caviar and three cornered leeks.
Plate the agnolotti on the fish
Pipe the chive emulsion
Then spoon a generous amount of sauce over the dish and serve