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1. Season the turbot and pan-fry in a hot pan with a little olive oil and butter till a light golden on both sides but still soft to the touch as the fish will continue to cook while resting. Remove from the pan, squeeze over a little lemon juice and rest.
2. While the pan is still hot, add a splash of white wine and let bubble till almost gone then add double cream and reduce by half before removing from the heat. Finish the sauce with a spoon of keta, black pepper to taste and the chopped chives.
3. Wilt the spinach and samphire in a little hot butter making sure fully drained.
4. Place the greens on the plate, top with turbot and spoon over and around the chive and keta cream.
5. Finish with the remaining keta caviar and chives.
