50ml verjus du périgord (green grape fruit wine vinegar)
160g unsalted butter
3 sprigs of thyme
2 tablespoons chives
1 fennel bulb
1 bunch asparagus
20g purple basil shoots
Dissolve 30g of Maldon sea salt in 1000ml water, add turbot and brine. (15 minutes)
Meanwhile put nettle leaves in a colander and cover with boiling water. Refresh in cold water and squeeze out moisture. Add ½ a slice of white bread, ¼ of a shallot, ½ teaspoon of English mustard to the nettles and blend. Add approximately100ml rapeseed oil until it emulsifies, season with salt, pepper and cider vinegar.
Heat 500ml olive oil to (55°C) in a small frying pan, rinse turbot and add to olive oil and maintain temperature. Internal temperature of fish should be in region of (50-55°C) for serving. (20-25 minutes)
For the black lime butter sauce, crack 1 black lime and add to saucepan with 100ml water, 50ml Verjus de Périgord, juice of ½ lime and 3 sprigs of thyme. Reduce by half and strain.
Add 80 grams of cubed unsalted butter and whisk, then add remaining 80 grams of butter and whisk. Keep warm until required. Add chopped chives before serving. (10-15 minutes)
Boil fennel wedges in salted boiling water. (3 minutes)
Remove fennel wedges and drain, season with salt and pepper.
Cut asparagus into discs using a mandolin. Season with salt and pepper. (2 minutes)
Heat rapeseed oil in frying pan and add fennel wedges until caramelised. (3 minutes)
Remove fennel wedges and keep warm.
Add asparagus coins and fry. (1 minute)
Heat plate in oven (60°C). (5 minutes)
Plate up and garnish with purple basil shoots. (5 minutes)