Ingredients

• 1 cucumber
• peeled
• deseeded and finely chopped
• 120g/4½oz caster sugar
• 175g/6oz rice vinegar
• 250g/9oz unsalted butter
• softened
• 1 tbsp Dijon mustard
• 1 lemon
• zest and juice
• 1 garlic clove
• crushed
• 1 tbsp lemon thyme leaves
• 1 tsp salt
• pinch cayenne pepper
• 15g/½oz ground almonds
• 1 x 2kg/4lb 8oz–3kg /6lb 8oz whole turbot (portioned into 6 tranche)
• 3 slender leeks
• cut in half lengthways
• 150g/5½oz small girolles
• cleaned
• 50g/1¾oz butter
• 2 lemons
• juice only
• 100g/3½oz fresh almonds
• husks removed
• 2 lemons
• segmented and cut into 2cm/¾in pieces
• 200ml/7fl oz chicken stock
• 20g/¾oz lilliput capers
• 20g/¾oz pickled cucumber
• from above
• 1 tbsp finely chopped parsley
• 1 tsp finely chopped tarragon
• salt and freshly ground black pepper

Directions

• Preheat the barbecue.
• To make the pickled cucumber
• place a small saucepan over a medium heat. Add the sugar and vinegar and heat until the sugar has dissolved. Remove from the pan and add the cucumber. Set aside.
• Mix together the lemon butter ingredients in a small bowl.
• Lightly oil the turbot on both sides
• season and place white skin-side down on the barbecue. Cook for 4 minutes and turn over. Add a spoon of the lemon butter onto each tranche and cook for a further 5 minutes or until cooked through. Take off the barbecue and allow to rest. Remove the dark skin.
• Place the leeks on the barbecue until charred. Spoon some of the lemon butter onto each leek and cook for a further 2 minutes.
• Sauté the girolles in a saucepan with a splash of olive oil and a knob of lemon butter.
• For the sauce
• place a frying pan over a medium heat. Add the butter and cook until it turns a nut-brown colour. Add the lemon juice
• fresh almonds and the remaining the ingredients. Season with salt and pepper.
• To serve
• place the turbot on a serving platter. Arrange the leeks and girolles around the edge and pour over the sauce.