Braised fillet of turbot with fresh leaves and tomato butter

Ingredients

For the tomato butter
100g/3½oz ripe tomatoes, skins removed
15g/½oz cold unsalted butter, diced
salt and freshly ground white pepper
pinch caster sugar
For the turbot
125ml/4fl oz dry white wine
125ml/4fl oz vermouth
1 shallot, finely chopped
knob of unsalted butter, plus a little extra for brushing, melted
salt and freshly ground white pepper
1 stalk lemongrass, crushed and chopped
1 scallop, sliced in half horizontally, coral removed and reserved
mixed leaves (little gem, baby spinach, watercress, sorrel, chives)
50-60g/2-2½oz turbot fillet, skinned and trimmed, trimmings reserved
1 tbsp double cream, whipped
¼ lemon, juice only

Method

1. For the tomato butter, blend the tomatoes in a food processor, then pass through a fine sieve and refrigerate.
2. For the turbot, place the white wine in a small pan and reduce to a quarter of its original volume. In another pan reduce the vermouth to half.
3. In a separate pan, sweat the shallot in the knob of butter along with a pinch of salt. Add the reserved scallop coral and the turbot trimmings. Sweat a little more without colouring. Add a teaspoon of the chopped lemongrass together with the reduced wine and vermouth, and a tablespoon of water. Simmer for two minutes, then allow to rest before passing through a fine sieve and returning the liquid to the pan.
4. Add the remaining lemongrass to the liquid. Brush the turbot fillet with melted butter and season with salt and white pepper. Add to the liquid and bring to the boil. Cover and simmer for 2 minutes, then remove the turbot from the poaching liquid and keep warm.
5. For the tomato butter, gently warm the tomato purée but do not boil. Remove from the heat and whisk in the diced butter. Season with salt and freshly ground white pepper and taste for sweetness. If necessary, add a pinch of sugar and stir to dissolve.
6. Return the poaching liquid to the heat and quickly poach the leaves in this order: watercress, spinach, lettuce, chives and sorrel. Remove with a slotted spoon. Bring the liquid back to the boil, then poach the scallop discs for 10-15 seconds and immediately remove to a warm plate. Test the poaching liquid for seasoning; adjust if necessary, then whisk in the whipped double cream.
7. Place the leaves in the centre of a warm plate and carefully place the turbot on top. Add the two discs of scallop and two or three drops of lemon juice before drizzling over a tablespoon of the bubbly poaching liquid. Carefully spoon the tomato butter around the outside of the leaves and serve immediately.