Method

To make the sauce, sweat the shallots in the butter until they are soft but do not allow them to colour. Add the white wine and reduce over a medium heat until the wine is a syrup coating the shallots then add the vermouth and repeat the process. Add the stock and reduce by half. Finally, add the cream and again reduce by half. Check the seasoning and reserve for later.

Put the chives in a food processor and blitz until they are a mush. Scrape the chives out of the bowl and onto a clean cloth. Squeeze the chive mush in the cloth to remove all the water – you should end up with a dry ball. Place the dry chives and the grapeseed oil in a

Thermomix jug. Blitz for 7 minutes at 70°C then strain through a muslin cloth.

Season the diced strawberries and vegetables with salt and dress in the elderflower vinegar and herb oil. Roast the turbot in a pan with lots of foaming butter.

Heat up the cream sauce, add 4 dessertspoons of the chive oil and whisk it in – the white sauce should be marbled with bright green oil. To serve, spoon the vegetable tartare onto four plates, add the turbot and pour over the cream sauce. Sprinkle with fennel pollen to finish.