Pan-Seared Turbot with Spiced Cauliflower Purée and Bone Gravy

Preheat the oven to 220°C (425°F). Place the turbot bones on a roasting tray.

Roast the turbot bones for 15 minutes, until lightly browned.

While the turbot bones are roasting, in a heavy-based saucepan, add white wine and vermouth. Bring to a simmer over medium heat and reduce by half, until slightly syrupy (about 5 minutes).

Add the roasted turbot bones, chicken stock, and makrut lime leaves to the saucepan. Bring to a gentle simmer, and cook for 10 minutes to infuse the broth. Strain through a fine-mesh sieve, discarding the bones and leaves. Stir in the butter.

For the cauliflower, heat the olive oil in a large ovenproof casserole over medium-high heat. When the oil is shimmering, add half of the quartered cauliflower, cut-side down, and cook for 5-7 minutes, until deeply browned.

Add the butter, vadouvan spice, and ground makrut lime leaves to the casserole. Continue cooking and stirring for 2 minutes to infuse the cauliflower.

Meanwhile, place the remaining cauliflower pieces in a saucepan and cover with water. Bring to a boil and cook for 10-15 minutes, or until very tender. Drain the cauliflower.

Transfer the cooked cauliflower to a food processor and blend until completely smooth. Season with salt to taste. Keep warm.

Spoon the browned butter from the casserole over the cauliflower pieces. Place the casserole in the preheated oven for 10 minutes, or until the cauliflower is tender and lightly browned, stirring occasionally.

Squeeze the lime juice over the roasted cauliflower. Sprinkle with lime zest and the flesh from the finger lime. Season with salt.

For the turbot, heat lardo di colonnata or olive oil in a frying pan over medium-high heat until the lardo is rendered and the fat is lightly smoking.

Season the turbot fillets generously with salt and pepper.

Add the seasoned turbot fillets to the hot pan, skin-side down (if present, otherwise either side). Sear for 2 minutes, until the skin is golden brown and crispy.

Reduce the heat to medium-low. Add the cubed butter to the pan (without turning the fish). Spoon the melted butter over the fish continuously for another 2 minutes.

Turn the fish fillets over, and let them rest in the melted butter for another 1 minute. Remove the fish, and place onto a plate.

For the yogurt, combine the plain yogurt and lime juice in a small bowl. Season with salt to taste.

To serve, place a spoonful of the lime yogurt and cauliflower purée onto each plate. Top with the roasted cauliflower. Place the turbot fillets on top, and garnish with lardo di colonnata if using. Pour a generous amount of bone gravy around the plate.