200g/7oz broad beans, double podded
2 courgettes, diced
4 courgette flowers
1 bulb fennel, thinly sliced
1 garlic clove, finely chopped
½ leek, thinly sliced
1 lemon, juice only
1 stick lemongrass, bashed and finely chopped
2 finger limes, sliced
30g/1oz salty fingers or samphire
2 sheets nori
salt and freshly ground black pepper
150ml/5fl oz rice wine vinegar
100ml/3½fl oz soy sauce
1 tbsp vegetable oil
1 tbsp butter
100²µ/3½´Ç³ú bonito flakes
1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger