Method:
Start by blanching the snails for 2 minutes in boiling water, remove from the water and using a toothpick remove the snails from the shell discarding the intestines. Chop the carrot onion and celery to a mire poix and add to a pan with the water, snails, bay leaf and pepper corns, bring to a simmer and cook until tender (around 2-3 hours) Once tender remove and cool.
For the peas and beans blanch and refresh in boiling salted water then peel. Heat the chicken just and emulsify in the butter, add the morel mushrooms and cook for one minute and the peas and beans and warm.
Fry the panko breadcrumbs in hot oil until golden then drain and dry on a cloth.
To finish the snail’s brunoise the shallot and garlic and sweat in a pan with the butter, add the snails and warm through, deglaze the pan with the jus to coat the snails. Remove from the pan and roll in the breadcrumbs.
To cook the turbot season the fillet with table salt, heat a non stick pan and add the fish, cook on the stove until golden on the skin side then place in the oven to cook through, remove the pan from the oven and turn the fish over for 30 seconds. Remove from the pan and squeeze a little lemon juice over.
To assemble the dish place the warm sauce with the garnish in a large shallow bowl and rest the fish on top, add the snails, pea shoots and shave the mimolette finely with a peeler.