turbot

Trim the turbot fillet to an even rectangle, reserving the trim.
Blend the turbot trim (approx 50g) until finely chopped.
Gradually pour in the egg white until a paste forms. You may have to add slightly more egg white depending on the moisture content of the fish.
Once smooth, pass the mousse through a drum sieve and chill in a bowl set over ice.
Fold through the chopped clams and dill and add the zest of half a lemon.
Poach a small amount of the mousse in simmering water to check the seasoning. Add salt and more lemon zest accordingly.
Lightly dust the turbot fillet with cornstarch and then spread the mousse over the fillet to approximately 5mm thick.
Lightly roll the fish in clingfilm and steam at 62 degrees for 10 minutes.
Cool the fish quickly in an ice bath.
Once cool, slice the par cooked fish into two portions on a bias.

fig leaf oil

Heat the oil to 80 Celsius.
In a thermomix, blend the fig leaves, oil and salt for 8 mins at 80 Celsius.
Pass through a muslin cloth and chill in the fridge.

butter sauce

Reduce the cream and lemon juice by a third.
While the cream is still hot, emulsify in the diced butter.
Season with fermented white asparagus juice, shio koji and lemon.
Add the trout roe and lightly fold in the fig leaf oil to split.

fermented white asparagus juice

Weigh the white asparagus peel and add 2% salt of the peel weight.
Vacuum pack and ferment at room temperature for 3 days.
Juice the peel and strain through a chinois.

clams

Rinse the clams under cold running water for 15 minutes to remove any sediment.
Heat a dry saucepan on a high heat. Once hot, add the clams to the pan and immediately add the white wine.
Cover the pot and allow the clams to steam until they open (approximately two minutes).
Strain the clams from the liquid and remove them from the shell.
Pass the clam stock through a chinois.

lemongrass and sparkling wine foam

Sweat the shallots, lemongrass and lemon thyme with a pinch of salt in vegetable oil on a medium heat.
Add the clam stock and reduce by one third.
Add the lemon juice, whipping cream and milk and simmer gently for 1 hour.
Strain the mixture through a chinois and season to taste with salt, lemon juice and sparkling wine.

assembly

Heat the clarified butter to 52 degrees in a water bath and add the turbot portions. They will take around 6 minutes to heat through.
Heat the lemongrass foam to 60 degrees and foam with a hand blender.
Warm the butter sauce.
Heat a pan with a splash of vegetable oil and lightly sauté the white asparagus.
Once lightly coloured, add the butter emulsion and simmer until almost cooked through.
Add the kale to the pan with the asparagus. After one minute, add the clams.
After another minute, remove the garnish from the emulsion.
Place the white asparagus on a warm plate and top with the clams, walnuts and kale.
Remove the turbot from the butter bath and season with a pinch of fleur de sel.
Put the turbot on the plate alongside the white asparagus.
Place the foam around the fish and spoon over the butter sauce.
Serve immediately.