2 garlic cloves, finely chopped
1 lemon, finely grated zest only
1 lemon, juice only
3 tbsp dried sea lettuce
2 baking potatoes, cut into 2-3mm thick slices
400g/14oz purple sprouting broccoli
1 shallot, finely chopped
3 shallots, thinly sliced
2 tsp chopped fresh thyme leaves
2 small turnips, cut into 2-3mm thick slices
sea salt and freshly ground black pepper
light rapeseed oil, for cooking
250ml/9fl oz fish stock
250g/9oz unsalted butter, softened
2 x 250g/9oz turbot steaks