Ingredients

Lettuce sauce

1x Head Romaine lettuce
3x banana shallots
75g butter
75g Double cream
75g water
10g salt

Fish Bone Caramel

1kg of turbot bones, or any flat fish bones
1x brown onion
2x carrots
1x leek
1x stick of celery
10x black peppercorns
4x tomato on the vine
100g Red miso
50g dried shiitake mushroom
200ml cooking sake
2ltr water
100g sugar

Turbot

1x dark side fillet of turbot
25g softened butter
Salt

Method

Lettuce sauce

1. Finely slice shallots and add to a saucepan with melted butter, sweat off until soft without caramelising.
2. Finely slice romaine lettuce and add to the pan, turning up the heat to cook quickly and preventing the lettuce from discolouring, once wilted add the water and cream.
3. Bring to a boil and remove from the heat, blend in a food processor, pass through a fine sieve and chill over ice.
4. Reheat the sauce before serving.

Fish Bone Caramel

1. Cut up the fish bones finely and roast in the oven at 180 degrees until dark and golden.
2. Cut up the onions, carrots, leeks and celery and roast off in a pan with a little oil until dark and caramelised, add roasted fish bones, water, miso, shiitake, sake and tomato and simmer for 40 mins.
3. Pass through a fine sieve and reserve the stock
4. Once the stock is finished, make a dark caramel with sugar, pour the fish stock onto the caramel, and reduce to the desired consistency.

Turbot

1. Portion the turbot into 4 pieces and leave the skin on, rub the flesh of each portion with softened butter and season.
2. Place on baking paper and bake in the oven at 160c for 8-12 minutes.
3. Once cooked, remove the skin and season again.

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