Turbot with citrus butter sauce, asparagus, cherry, and fig leaf oil

For the fig leaf oil, heat the oil to 80°C

In a Thermomix, blend the fig leaves, oil and salt for 8 mins at 80°C

Pass through a muslin cloth and chill in the fridge

For the rose petals, combine the vinegar, water and sugar and heat until the sugar is dissolved

Allow to cool, and then pour the brine over the rose petals

Leave to cool

For the turbot, whisk the salt into the water, making sure it’s all dissolved, then add the kombu

Add the turbot and brine for 30 minutes

Blend the turbot trim until smooth, then add the cream and egg white, and blend until smooth again

Pass the mousse through a drum sieve, then transfer to a piping bag

Mix in the chopped lemon thyme and lemon zest, and season with salt

Butterfly the turbot fillets, pipe the mousse inside, then fold them over to enclose the mousse

Vacuum seal the turbot and cook sous-vide at 55°C for 8 minutes

Reduce the whipping cream with the lemon juice until thickened. Emulsify in the butter

Mix the white asparagus, green asparagus and chopped fresh cherries into the sauce, then stir in the rose petals (without the pickle) and a dash of fig leaf oil

Spoon the citrus butter sauce onto the plate, and top with a portion of turbot