• Ensure the fish is cut from thick fillets
• Cut into square scallops and season
• Sauté the fish in veg oil and butter until golden brown, and then braise in butter emulsion with white wine
• Peel and cut the asparagus into equal sizes and cook with butter and seasoning, and water
• Pod the broad beans and blanch in water for 10 seconds refresh in ice water then remove the husks then cook for a minute or 2 in butter emulsion
• Cut the Fleurettes of Romanesco, cook in emulsion butter with water, salt and sugar
• Spoon the cauliflower puree on to the centre of the plate
• Dres the turbot on top
• Place the asparagus around the turbot along with the Romanesco and broad beans
• Blend the butter into the sauce with bamix and spoon resulting foam over fish and finish with a spoon of the caviar served on top of the turbot

Cauliflower Puree

• Slice the cauliflower thinly on a mandolin.
• Get a pan hot and add the butter so that it starts to foam.
• Add the cauliflower and cook quickly until softened.
• Add the cream and milk to the cauliflower.
• Cook quickly again, stirring as it reduces.
• Once cooked, drain and puree, reserving the excess cream and milk to adjust the consistency.
• Season with salt and pepper and pass through a chinois.

Champagne Sauce

Sweat off mirepoix, add alcohol and reduce, add stock and reduce. Finish with cream and butter and a splash of fresh champagne.