Name: Braised turbot with smoked roe, Jersey Royals and estuary greens
Total time: 2 h 15 min
Ingredients: 200g of shallots, finely sliced; 40g of unsalted butter; 300g of button mushrooms, finely sliced; 2 lemons, juiced; 1kg fish bones, and trimmings; 750ml of white wine, boiled; 400g of turbot roe; 28g of salt; 12g of sugar; 1 lemon, finely zested; 70g of wood chips, from birch wood; 400g of extra virgin rapeseed oil; 20ml of lemon juice; 1kg Jersey Royal potatoes; 20g of ground elder shoots; 10g of garlic cloves, skin-on and crushed; 15g of salt; 1g of freshly ground black pepper; 15g of extra virgin rapeseed oil, plus extra for drizzling; 1.5l water; 1 dash of lemon juice; 12 young sea spinach, leaves only; 12 sea plantain; 12 sea aster, small leaves only; 8 buckthorn plantain; 12 ground elder shoots, young; 300ml of water; 9g of salt; 4 portions of turbot fillet, weighing 130g each; 200ml of water

Braised turbot with smoked roe, Jersey Royals and estuary greens

by Chris Harrod

Ingredients

Dairy

40g of unsalted butter
100g of unsalted butter

Fish & Shellfish

1kg fish bones, and trimmings
400g of turbot roe
4 portions of turbot fillet, weighing 130g each

Beverages

750ml of white wine, boiled
1.5l water
300ml of water
200ml of water

Pet Shop

70g of wood chips, from birch wood

Oils & Vinegars

400g of extra virgin rapeseed oil
15g of extra virgin rapeseed oil, plus extra for drizzling

Speciality Ingredients

20g of ground elder shoots
12 sea plantain
8 buckthorn plantain
12 ground elder shoots, young

Spices & Dried Herbs

1g of freshly ground black pepper

Salad & Fresh Herbs

100g of sea arrowgrass, finely chopped