Turbot with garden vegetables recipe
 Turbot is a full-flavoured meaty fish and requires only the subtlest of flavours to accompany it. This simple dish makes an elegant meal for two. If chive flowers are out of season, use finely snipped chives instead. 2 x turbot fillets, skin removed 2 x turbot fillets, skin removed 4 lemon verbena leaves 4 dried girolles 1 thyme sprig1 bronze fennel sprig1 marjoram sprig 4 lemon verbena leaves 4 dried girolles 1 thyme sprig 1 bronze fennel sprig 1 marjoram sprig 10 pea pods, podded2 small courgettes, cut into 2cm/¾in cubes4 radishes, cut into 2cm/¾in cubes4 baby turnips, cut into 2cm/¾in cubes1 sweet carrot, peeled, cut into 2cm/¾in cubes6 girolle mushrooms 1 young onion, finely chopped250g/9oz unsalted butter 1 lemon, juice onlychive flowers, to serve (optional)chopped chervil, to serve 10 pea pods, podded 2 small courgettes, cut into 2cm/¾in cubes 4 radishes, cut into 2cm/¾in cubes 4 baby turnips, cut into 2cm/¾in cubes 1 sweet carrot, peeled, cut into 2cm/¾in cubes 6 girolle mushrooms 1 young onion, finely chopped 250g/9oz unsalted butter 1 lemon, juice only chive flowers, to serve (optional) chopped chervil, to serve Method To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over.Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over. Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers.