Fillet of day boat Cornish turbot Iberico croquette, melted leeks, jerusalem artichokes, lemon thyme and hazelnut

Lucknam Park, Wiltshire

4 generous portions of turbot4 baby artichokes2 medium leeksCroquette100g Jerusalem artichokes50g iberico ham, finely chopped EggsPanko breadcrumbsArtichoke cream250g Jerusalem artichokes250ml double cream2 cloves garlicHazelnut & lemon thyme sauce 50ml reduced chicken stock 50g unsalted butter cooked to nut brown25ml sweet sherry15ml lemon juice2tbs crushed toasted hazelnuts Few sprigs lemon thyme

Serves 4

Finely shred and wash the whites of the leeks. Cook slowly in a little butter and water until soft and creamy, and season with salt and pepper.Peel and chop the Jerusalem artichokes into 1 cm cubes. Pan fry in a little olive oil until golden brown and then roast at 180˚C for 5 minutes or until soft. Allow to cool slightly then crush with a fork to form a rough mixture. Mix in the Iberico ham and season lightly with a twist of pepper. Divide the mixture into 4 balls and pass through flour, egg and finally panko breadcrumbs. Deep fry at 180˚C until golden brown.Peel and finely slice the artichokes for the cream. Place in a pan and cover with the double cream. Add the smashed peeled garlic and a pinch of salt and cover with greaseproof paper. Bake at 140˚C for 45 minutes or until the artichoke is tender. Transfer to a liquidiser and blend to a smooth cream: check and adjust seasoning to taste.Pick the leaves from the lemon thyme, and gently warm all the hazelnut sauce ingredients together to emulsify. The end result should be a sweet and slightly sour tasting sauce.Pan fry the turbot fillets in a heavy bottomed frying pan in foaming butter for 6–8 minutes or until just tender. If the fillets are particularly thick cook them in a moderate oven for a few extra minutes. To test if they are cooked pierce the thickest part of the fillet with a cocktail stick. If the fish offers little or no resistance to the stick it’s perfectly cooked, if there is resistance, cook for a further minute or so.Sit the fish fillets on a small bed of the leeks. Using a tablespoon arrange the artichoke cream around the fish. Drizzle the sauce around and finally garnish with the fritters and artichokes finished in a little olive oil.