Pan-roasted turbot with braised leeks and verjus sauce

Cut the leeks into 8 3cm long pieces. Place the leeks into a pan along with the stock, butter and a pinch of salt. Gently poach for around 15–20 minutes or until soft but not mushy

Remove the outer layers of each piece of leek and discard then set aside the pan ready to re-heat later

Place the nori sheet into a blender and blitz to a powder

Blanch the dill, chives and parsley in boiling water then plunge into iced water. Squeeze out as much water as you can, then add to the blender with the nori. Add the oil, lemon juice and a pinch of salt and blitz for 1 minute on high until smooth. Pour the dressing into a bowl and set over ice to chill as quickly as possible

Make the verjus sauce by sweating the shallot down in a little oil with no colour. Add the verjus and fish stock to the pan and reduce by half

While the verjus stock is simmering, whisk in the cubed butter, one piece at a time, until the sauce is thick and glossy – the sauce might not take all of the butter. Keep the sauce warm until ready to serve to prevent the sauce from splitting. Squeeze the excess verjus from the sultanas and add these to the sauce. Just before serving, stir in the cucumber and dill

To cook the turbot, preheat the oven to 160°C/140°C fan and cut the turbot into 4 equal-sized pieces

Place an ovenproof, non-stick pan on a medium heat. Once the pan is hot, add a little oil and add the turbot, skin-side down. Cook the fish until it is half-cooked – this should take around 3–4 minutes. Add the butter and place in the oven for 2 minutes

Remove from the oven and squeeze over the lemon juice. Carefully lift the fish out of the pan, remove the skin and set aside in a warm place

To finish the dish, reheat the leek in the emulsion for 2 minutes until hot, and gently warm the sauce. Place the turbot in the centre of the plate with the braised leeks around it. Spoon over the sauce, drizzle over the dressing and garnish with dill fronds