For the Turbot

Pre-heat a non-stick frying pan, add butter, when it begins to foam, season and add the turbot, baste until golden brown and cooked, finish with a splash of lemon juice and let rest in a tray.

For the Fennel and Cabbage

Wash and cut the fennel length ways in thin slices, cut cabbage leaves 3 cm thick. Heat up a pan, add the butter, sweat the fennel and cabbage add salt and cider cover with a lid and cook until tender. When ready sprinkle with fennel pollen.

For the Mussels

Wash the mussels in cold water and put in a colander to drain. Cut the vegetables and sweat them in a sauce pan, add 150 gr of cider and bring to boil. Add the mussels and cook until they open. Strain off with a sieve to separate the liquid from the mussels. Remove the mussels from the shell and reserve both liquid and mussels.

For the Sauce

Reduce the mussel stock to 1/4 add the cream, butter and reduce to a velvety consistency. Finishing with a a splash of cider and lemon juice.

Garnish

To dress the dish, heat the mussels in the sauce. Place the cabbage and fennel in the middle of the plate, place the turbot on top, garnish with mussels, slices of red apple and the leaves. Hand blend the sauce to create a foam and spoon around the fish