Shallot purée (see below)
4 x 100g pieces of turbot
Extra-virgin olive oil
100g Savoy cabbage, blanched
8 slices chorizo sausage, grilled
8 pieces asparagus, blanched
12 new potatoes, such as French Mids, cooked
75g parsley crumb (made from flat leaf parsley and breadcrumbs)
12 button onions, braised in white wine and fresh herbs
12 glove artichokes, pan-fried
White truffle oil and lemon oil to serve

For the shallot purée
1kg shallots
½ bunch tarragon
70g butter
½ bottle Muscadet
425ml good chicken stock
500ml double cream
Salt and pepper
100g banana shallot confit, cooked in clarified butter, rosemary and thyme

Sweat shallots and tarragon inbutter, without allowing to colour.Add Muscadet and reduce by half. Add chicken stock and reduce byhalf.

Pour in double cream up to original mark of Muscadet. Season.

Simmer gently for five minutes. Infuse and pass through muslin.Add well-drained confit banana shallots. Place in liquidiser and blitz well. Check seasoning and pass through sieve.

Cook turbot in olive oil in anon-stick pan for three to fourminutes.

To serve, place shallot purée on plates. Top with cabbage. Addlayers of turbot and chorizo. Finishwith asparagus, potatoes rolled in parsley crumb, button onions and artichokes. Drizzle with truffle oil and lemon oil.

Mark Treasure

Photo © Sam Bailey