turbot

Fillet the turbot and brine for 15 min.
To make the brine, boil the salt in the water and chill right down.

sauce

Put the stock, creme fraiche lemon juice in a pan.
Bring to a boil and then blend in the butter, season with salt and the fresh Champagne.

plating

Cut a good size portion of turbot and leave out to temper, get a bbq raging hot.
Get a little colour on the presentation side and the put the fish up on a slightly higher shelf to slower cook, throwing on a couple of fresh juniper branches to give a little smoke.
Whilst the turbot finishes cooked and resting warm up your balls in a little sauce, with seaweed, chives and slightly split with the nasturtium oil.
Trim up the turbot and place in the middle of the plate, scatter you garnish around, froth a little of the sauce around and then add a big scoop of smoked pike's roe.