Remove the head by cutting just behind the gills. Rinse and pat dry.

Position the fish flat on the board, dark side up.

Start at the head of the fish, slicing the knife in long strokes down the centre of the spine. Remove the larger fillet first, then the smaller fillet.

Flip the fish so the white side is up. Repeat the same process along the spine, removing the larger fillet first, then the smaller.

Trim any fins or stray bones, keeping the skin on.

Check the fillets with your fingers to ensure no pin bones remain.

Trim fillet into generous sized portions.

Chop the leftover bones and rinse in clean, cold water for 10 minutes – reserve for fish stock.

Place clean fish trim/bones in a heavy based stock pan with nicely cut, clean vegetables. Bring to a boil and reduce to a simmer.

Cook for 20 minutes skimming often, remove from the heat. Allow to sit for 5 minutes before passing so the sediment sinks to the bottom of the pan.

Pass through muslin and a chinois.

Reduce your fish stock by ⅔ until strong and viscous.

Begin with a wide based saute pan. Add diced shallots.

Add wine and reduce until dry. Add fish stock and place in the turbot portions, skin side down, cover with a cartouche.

Gently poach the fish for around ¾ minutes.

Lift the fish out of the pan and reduce the stock fully, add the double cream and simmer to reduce by half.

Finish by emulsifying in butter, lemon and chives.