Turbot Grénobloise with sea herbs and wild garlic recipe
 This classic French fish dish is given a taste of the ocean with the accompaniment of a sea herb salad. 5 lemons, zest only2 limes, zest only10g fresh root ginger, peeled and grated1 lemongrass stalk, finely chopped250ml/9fl oz edible grape seed oil1 large bunch wild garlic leavessalt 5 lemons, zest only 2 limes, zest only 10g fresh root ginger, peeled and grated 1 lemongrass stalk, finely chopped 250ml/9fl oz edible grape seed oil 1 large bunch wild garlic leaves salt 2 turbot fillets (about 500g /1lb2oz)1 tbsp olive oilsalt 2 turbot fillets (about 500g /1lb2oz) 1 tbsp olive oil salt 1½ unwaxed lemons100g/3½oz butter4 tbsp capers1 tbsp finely chopped fines herbes 2 tbsp croûtonssalt 1½ unwaxed lemons 100g/3½oz butter 4 tbsp capers 1 tbsp finely chopped fines herbes 2 tbsp croûtons salt 2 slices of French country loaf25g/1oz butter1 thyme sprig1 garlic clove, crushed 2 slices of French country loaf 25g/1oz butter 1 thyme sprig 1 garlic clove, crushed 25g/1oz edible sea aster25g/1oz edible salty fingers25g/1oz samphire25g/1oz edible sea purslane 25g/1oz edible sea aster 25g/1oz edible salty fingers 25g/1oz samphire 25g/1oz edible sea purslane Method For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately.