Slow-cooked turbot, lettuce sauce, fish bone caramel

Banana shallots: 3

Butter: 75g

Double cream: 75g

Water: 75g

Salt: 10g

Turbot bones: 1kg (or any flat fish bones)

Onion: 1, brown

Carrots: 2

Leek: 1

Celery: 1 stick

Black peppercorns: 10

Tomatoes: 4 on the vine

Red miso: 100g

Shiitake mushrooms: 50g, dried

Cooking sake: 200g

Water: 2l

Sugar: 100g

Turbot: 1 dark side fillet

Butter: 25g, softened

Delicious turbot fillet with two sauces from chef Theo Clench of Michelin-starred Cycene in London

Finely slice the shallots and add to a saucepan with melted butter. Sweat off until soft without caramelising.

Finely slice the romaine lettuce and add to the pan, turning up the heat to cook quickly and preventing the lettuce from discolouring. Once wilted, add the 75g of water and the cream.

Bring to a boil and remove from the heat, blend in a food processor, pass through a fine sieve and chill over ice.

Reheat the sauce before serving.

Cut up the fish bones finely and roast them in the oven at 180°C until dark and golden.

Cut up the onions, carrots, leeks and celery and roast off in a pan with a little oil until dark and caramelised. Add roasted fish bones, 2l of water, miso, shiitake, sake and tomato and simmer for 40 minutes.

Pass through a fine sieve and reserve the stock.

Once the stock is finished, make a dark caramel with sugar, pour the fish stock onto the caramel, and reduce to the desired consistency.

Portion the turbot into 4 pieces, leaving the skin on. Rub the flesh of each portion with softened butter and season.

Place on baking paper and bake in the oven at 160°C for 8-12 minutes.

Once cooked, remove the skin and season again.