Line caught Turbot
Cook Turbot in oil and butter colour and turn allow to rest before adding the nut crust.
Cauliflower purée:
Melt the butter in a medium sized pan, add the cauliflower, place a lid on top, stir every 2 minutes. Once the cauliflower is cooked add the water, bring it to the boil and blitz in a thermomixer. Once blitzed pass and season with salt white pepper and truffle oil.
Nut crust:
Melt the butter in a medium pan, add the sugar and butter stir continuously! Once the butter has reached beurre noisette remove from the heat and pass through a chinois. Gently chop/blitz the toasted nut add them to the butter mix. cool down over a bowl of ice, once the mix has started to harden slightly place between some parchment paper and roll out to 0.5cm place in fridge for one hour cut when needed
Cauliflower ceviche:
Thinly slice the cauliflower, marinade with some oil,lime juice and mixed herbs(tarragon dill chervil and corriander)