COOKING THE TURBOT
Add a drizzle of olive oil and some butter to a sauté pan. When the butter starts to foam, add the turbot fillets and fry until firm and translucent, then add the aromats and leave to sweat for 2 minutes.
Add the stock, deglaze the pan, and continue cooking on a low heat. Remove the turbot, slightly reduce the cooking liquor and strain.
Add the veal to a pan of cold water and bring to the boil. Drain when the meat turns white.
Add the chicken stock, bouquet garni, lemon segments and diced vegetables to the cold pan and then turn on the heat. Cook on a low heat for an hour and a half, then strain.
GREEN VEGETABLE BLANQUETTE
Shell the peas and broad beans.
Cut the tips of the baby gem leaves 3 cm from the top – discard the rest.
Trim the green beans and blanch.
Trim the snow peas and blanch.
Remove any leaves from the asparagus and peel the stalks right up to the tip. Blanch, and purée once cooked through.
Remove the outer skin of the spring onions, cut off the roots and wash them in a bowl of cold water. Sweat them down in a drizzle of olive oil, then sprinkle over some chicken stock and cook over a high heat until soft.
Add a knob of butter to a sauté pan and sweat the peas, green beans, asparagus, spring onions and snow peas without colouring them.
Add the cooking liquor from the turbot, then the asparagus purée. Mix in a drizzle of olive oil, add the baby gem leaves, baby spinach and broad beans, bring to the desired consistency and season.
Dress large, flat plates with the vegetable blanquette. Add the turbot fillets and finish with a sauce made by combining the cooking liquor and whipped cream.