2 heads cauliflower, stem and leaves removed and cut into quarters
1 lime, zest and juice
1 tbsp lime juice
300ml/10fl oz chicken stock
salt and freshly ground black pepper
1 tbsp olive oil
10g lardo di colonnata, sliced, or 1 tbsp olive oil
1 tbsp butter
300²µ/10½´Ç³ú butter
20²µ/¾´Ç³ú butter
200g/7oz plain yoghurt
400g/14oz skinless turbot fillets
2 makrut lime leaves
10 makrut lime leaves, ground
75ml/2½fl oz vermouth
75ml/2½fl oz white wine