Ingredients

• 500g/1lb 2oz cauliflower
• chopped
• 600ml/1 pint milk
• 500g/1lb 2oz clams
• 1 tbsp sunflower oil
• half small onion
• finely chopped
• 250ml/9fl oz white wine
• 50g/1¾oz butter
• 75g/2½oz flour
• 200g/7oz strong cheddar
• grated
• 1 cauliflower
• outer leaves removed
• 50g/1¾oz butter
• 1 broccoli
• cut into florets (keeping as much stem on them as possible)
• 4 small carrots
• whole
• 2 nori sheets
• 20g/¾oz sea salt
• 1 tbsp olive oil
• 4 x 120g/4oz turbot fillets
• skin on

Directions

• Add the chopped cauliflower to a large saucepan and cover with the milk. Bring to a simmer and cook for five minutes. Strain and sieve - retaining both the milk and the cauliflower.
• Scrub the clam shells clean in cold water. Discard any clams that have broken shells
• and discard any open clams that do not close when given a sharp tap. Heat a medium saucepan with a lid and add the oil. Once hot
• add the onion and clams
• stir and add the white wine and put the lid on. Once the clams have opened drain and reserve the cooking liquid. (Discard any clams that have not opened.)
• Heat a large saucepan and once hot add the butter. Once the butter is melted
• stir in the flour and cook for 2-3 minutes.
• Gradually add the clam cooking liquor and milk from the cauliflower
• whisking continuously until a smooth sauce is achieved. Add the cheese and cooked cauliflower and place in a food processor. Blend
• adding more milk and clam cooking liquor if needed
• until you get a smooth sauce.
• For the vegetables
• cut the whole cauliflower in half. Cut one half into large florets keeping as much stem as possible. Keep the other half cauliflower uncut
• for slicing on a mandolin later.
• Heat a large frying pan and once hot add the butter. When the butter is foaming add the cauliflower florets
• broccoli and carrots and cook on a low heat for five minutes. Add the clams in their shells and continue to cook for a few minutes more until the vegetables are browned.
• Shave the remaining cauliflower on a mandolin
• place in ice-cold water and set aside.
• Make nori salt
• by placing the nori sheets in a spice mill and blending. Remove from the mill and mix with the sea salt.
• Drain the shaved cauliflower and season with the nori salt.
• For the turbot
• heat a large frying pan
• once hot add the oil and place the turbot fillets skin-side down and cook for 3-4 minutes. Turn them over and cook for another minute.
• To serve
• place a spoonful of the purée on each of four plates. Lay the fish on top
• place some cauliflower florets
• broccoli
• a carrot and a few clams next to the fish. Garnish with the cauliflower shavings and nori salt. Drizzle a little olive oil around the plate.