the Bourguignon Sauce (extra can be used for other recipes)

Prepare all your ingredients and bring to the boil in a pan
Reduce to a simmer until the vegetables are soft to the touch
Pass and season to taste

the Parsley Oil

Bring the ingredients to 70 degrees in a Vitamix
Pass and freeze
Separate from the frozen water

the King Oyster Pickle

Place everything in a pan and reduce until the contents weigh 200g and cool
Dice the Serrano Ham to the same size

fish

Let the turbot dry on the bone in a fridge for 5-10 days
Take the fillet away from the fish and cover in oil
Cook close to the coals on the bbq until the skin is crisp
Let come up to 42 degrees in a very low oven
Slice and season
Serve turbot slices on a bed of Bourguignon sauce, cubed King Oyster pickle and Serrano ham and parsley oil