Ingredients

• 50g/1¾oz turbot bones
• 75ml/2½fl oz white wine
• 75ml/2½fl oz vermouth
• 300ml/10fl oz chicken stock
• 2 kaffir lime leaves
• 1 tbsp butter
• 1 tbsp olive oil
• 2 headS cauliflower
• stem and leaves removed and cut into quarters
• 300g/10½oz butter
• 50g/1¾oz dried vadouvan spice
• 10 kaffir lime leaves
• ground
• 1 finger lime
• halved and flesh removed
• 1 lime
• zest and juice
• salt
• 10g lardo di colonnata
• sliced
• or 1 tbsp olive oil
• 400g/14oz skinless turbot fillets
• 20g/¾oz butter
• 10g/1/3oz lardo di colonnata
• sliced (optional)
• salt and freshly ground black pepper
• 200g/7oz plain yoghurt
• 1 tbsp lime juice
• salt

Directions

• For the bone gravy
• preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on.
• In a heavy-based saucepan
• add the white wine and vermouth and reduce to a glaze. Add the chicken stock
• roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm.
• Meanwhile for the cauliflower
• heat the oil in a large ovenproof casserole and
• once the pan is smoking
• add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter
• vadouvan spice and lime leaves.
• Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute
• or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season.
• As the butter browns
• spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes
• or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt.
• For the turbot
• heat the fat or oil in a frying pan and
• once the pan is lightly smoking
• add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes
• reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes.
• For the yogurt
• place the yogurt in a small bowl and stir in the lime juice. Season with salt.
• Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo
• if using. Pool the gravy into the centre of the plate and serve.