Turbot, with broad beans, courgette and dashi

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Liam Simpson-Trotman

Ingredients

  • 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger
  • 1 tbsp vegetable oil
  • 1 bulb fennel, thinly sliced
  • ½ leek, thinly sliced
  • 100g/3½oz bonito flakes
  • 1 stick lemongrass, bashed and finely chopped
  • 150g/5½oz kombu, soaked in cold water
  • 2 sheets nori
  • 100ml/3½fl oz soy sauce
  • 150ml/5fl oz rice wine vinegar
  • 1 tbsp butter
  • 1 garlic clove, finely chopped
  • 200g/7oz broad beans, double podded
  • 2 courgettes, diced
  • 4 courgette flowers
  • 30g/1oz salty fingers or samphire
  • 1 lemon, juice only
  • 2 finger limes, sliced
  • salt and freshly ground black pepper
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