Fish Preparation
1 x 2-3kg wild turbot, split lengthways on the bone (just the thick side of the fish)
Using a 2–3 kg whole turbot, start by removing the head with a heavy knife, cutting cleanly behind the collar. Score the dark patch to open up the blood line and remove the blood spot, scraping out with a blunt object like a tablespoon handle.
Trim away the outer frills around the perimeter of the fish using kitchen scissors, place the fish dark side up and slice straight down the centre line from head end to tail end, run a flexible filleting knife down either side of the central bone to expose it slightly, then flip the fish and repeat the process on the white side.
Cut through the bone along the scored lines using heavy kitchen scissors to separate the fish into two halves, submerge the halves in cold ice water to clean, then remove, place on a dry kitchen cloth, and store uncovered in the fridge overnight to air dry.
Alternatively, remove the head, clean blood spot and then fillet the fish. Clean the fish fillets in the same manner.
Remove all blood/bruised parts from the fish if needed – wash frame in cold water before using.
Make a fish stock with the turbot frame and vegetables using water. Cook the stock for 20 minutes. Pass the stock through damp muslin into a separate pan.
Using a Thermomix, place the jug in the fridge to chill. When cold, blend the scallops well and scrape down with a spatula. Add the egg and salt and blend again, scraping well. Stream in the double cream and blend until double the thickness.
Wash, dry and fillet the turbot. Make a fish stock with the turbot frame and vegetables using water. Cook the stock for 20 minutes.
To make the scallop mousse, blend the scallops, salt and egg in a chilled magimix or thermomix. Slowly pour in the cream and once incorporated transfer to a bowl. Add half of the tarragon and chives and move to a piping bag.
Pod and blanch the peas in boiling salted water. Chill in ice water once cooked. Drain and reserve. Peel the petals from the courgette flowers. Slice the stems into even rondels – reserve Chop the shallots.
Preparing the Fish
Portion the fish into 170g pieces and pipe the scallop mousse on top evenly. Cover the mousse with the flower petals and press gently.
Cooking the Fish
Place the raw chopped shallots into a shallow sauté pan, place the dressed turbot portions on top. Add the white wine. Now ladle in the fish fumet and cover with a cartouche. Cook very gently basting the mousse side of the fish until nearly cooked. Remove the fish from the pan.
To finish the sauce - Add a further ladle of the fish fumet to the pan and reduce all of the liquids down by 90%. Add the double cream and reduce slightly. Season with lemon juice and now add the cooked peas and the courgette stems. Add the herbs and season to taste.
Plating/Finishing the Dish
Place the cooked drained fish into the centre of a large plate.
Spoon over the sauce and serve.
