1 tbsp chopped chervil
1 tbsp chopped chives
2 tbsp chopped gherkins
12 baby leeks, trimmed and blanched
1 lemon, segmented and chopped
1 tbsp chopped parsley
1 tbsp chopped tarragon
sprig of thyme
3 tbsp medium sized capers
salt and freshly ground black pepper
110g/4oz caster sugar
2 garlic cloves
2 tbsp rapeseed oil
110ml/4fl oz red wine vinegar
250g/9oz unsalted butter
1 whole turbot (2kg/4lb 8oz)
110ml/4fl oz Nero d’Avola red wine from Sicily