Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
If chive flowers are out of season, use finely snipped chives instead.

Ingredients
- 2 x turbot fillets, skin removed
For the stock
- 4 lemon verbena leaves
- 4 dried girolles
- 1 thyme sprig
- 1 bronze fennel sprig
- 1 marjoram sprig
For the vegetables
- 10 pea pods, podded
- 2 small courgettes, cut into 2cm/¾in cubes
- 4 radishes, cut into 2cm/¾in cubes
- 4 baby turnips, cut into 2cm/¾in cubes
- 1 sweet carrot, peeled, cut into 2cm/¾in cubes
- 6 girolle mushrooms
- 1 young onion, finely chopped
- 250g/9oz unsalted butter
- 1 lemon, juice only
- chive flowers, to serve (optional)
- chopped chervil, to serve
Method
To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over.
Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes.
In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over.
Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil.
To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers.