Turbot

whole (1.8kg) Turbot • Fresh parsley • Fresh thyme • Fresh oregano • large lemon • Olive oil • Lemon juice • cloves, sliced and toasted Garlic • Salt • Black pepper

orzo • Kosher salt, to taste • 6-ounce skin off turbot filets • Freshly ground black pepper, to taste • unsalted butter • olive oil • summer squash, sliced 1/4 inch thick • shallots, sliced • lemon zest • Juice of 1/2 lemon • leaves fresh basil leaves, torn

fillets any white fish • large and ripe tomatoes • olive oil • fresh basil • capers • slices parmesan cheese • salt and pepper

Flounder • Julienned ginger • Thin green onions or scallions • Cilantro • ★Sesame oil • ★Doubanjiang • ★Shaoxing wine (if you don't have, Japanese sake is OK) • ★Shēngchōu (light soy sauce - regular soy sauce is also OK) • ★Oyster sauce • ★Huangdoujiang soybean sauce (Japanese white miso also OK)

smoked cod or haddock (finnan haddie) • butter • onions, coarsely chopped • carrots, coarsely chopped • ribs celery, coarsely chopped • all-purpose flour • milk, hot • dried thyme or 1 tsp fresh • bay leaf • salt, pepper and Tabasco to taste • frozen peas • white fleshed fish fillets (haddock, cod, turbot, etc.) cut into 1" pieces •

fresh or frozen peas • zucchini, thinly sliced • small asparagus, cut on the diagonal into 1 cm • x 180 g turbo fillet • vegetable oil • unsalted butter • serrano ham, cut into strips • preserved lemon, finely chopped • chicken stock • tso miso paste • pea shoots • Salt