8 asparagus spears, trimmed
100g/3½oz fresh broad beans, podded
150²µ/5½´Ç³ú broccoli, cut into small florets
sprigs of fresh chervil
2 tbsp chopped chives
150²µ/5½´Ç³ú new potatoes, cut into quarters
2 medium shallots, finely sliced
salt and freshly ground black pepper
2 tbsp olive oil
150ml/5fl oz fish stock
75²µ/2¾´Ç³ú butter
50²µ/1¾´Ç³ú butter
150ml/5fl oz double cream
4 x 200g/7oz turbot fillet, pin-boned, skin on
110ml/3¾fl oz champagne
100g/3½oz fresh peas
150ml/5fl oz dry white wine