Turbot confit in smoked lardo with white asparagus and sauce vin jaune

Carefully lay the turbot fillet on a tray covered with table salt and evenly cover the fish with more salt. Leave it for 10 minutes and then wash off with cold water and pat dry with kitchen towel. Chill in fridge until ready to cook

Add all the minced lardo into a saucepan or frying pan that's big enough to fit the turbot in. Very gently, over a medium heat, render the fat until you the proteins start to crisp up. Remove the crispy pieces from the fat through a sieve and reserve for later. Keep the liquid smoked lardo in the saucepan on a low heat, ready to cook the fish

For the sauce, sweat the shallots in a little oil over a medium heat until soft and translucent. It’s important to do these next steps individually – don’t rush and add them together, as it doesn’t work. Add the white wine and reduce by three-quarters. Add the vermouth and reduce by three-quarters. Add the lemon juice and fish stock together and reduce by two-thirds. Add the cream, increase the heat to high and reduce rapidly by two-thirds to avoid caramelising. This method keeps the flavours clean and prevents the sauce from colouring

Pass the sauce through a fine sieve whilst still hot and return to a clean saucepan. At this stage you can reserve the base mix for later by chilling and keep in the fridge until ready – when you’re ready to serve bring the sauce back to a boil, season with salt and mix in the vin jaune to serve straight away

Use a thermometer to bring the smoked lardo to 57ºC – it’s important to maintain this temperature throughout the cooking time. Gently place the turbot fillet into the smoked lardo, making sure it is completely submerged, and cook for 15 minutes. Remove the fish from the pan and gently portion into 6 even pieces with a sharp knife

Whilst the fish is cooking, place the milk, water, thyme and sea salt in a saucepan and bring to the boil. Add the asparagus and cook until tender. It should be cooked more than you would with green asparagus, as it is more fibrous and therefore needs to be softer. Once cooked, keep warm until ready to plate

To serve, place a portion of turbot on each plate. Cut each asparagus stalk in half, topping each with a teaspoon of the reserved crispy lardo crumble before placing two halves on each plate. Generously spoon over the vin jaune sauce in the middle and serve immediately