For the Braising Liquor: Put the bacon strips in a small saucepan, cover with cold water and bring to the boil. As it boils it will throw a scum or froth: remove this with a ladle and discard. Boil the bacon for 2 minutes. Drain and set aside.
In a shallow ovenproof pan, heat the olive oil and add the butter. As soon as the butter has melted add the chopped shallot and cook for about 2 minutes, or until tender but with no colour.
Add the thyme and stir in the blanched bacon strips. Cook for a further 2 minutes. Pour in the sherry vinegar and boil to reduce its volume by two thirds or until syrupy.
Add the garlic and stir in the fish stock. Bring the stock back up to the boil and stir in all the surfacing fat with a small ladle.
Turn down the heat to a gentle simmer and carefully place the turbot (flat or skin side down) into the pan. Cover with buttered baking paper, cover with a lid and cook in the oven for 10 minutes.
When cooked remove the turbot from the braising liquor to a tray. Cover with the butter paper and keep warm above the stove.
For the Sauce: Strain the braising liquor through a fine mesh strainer into a clean pan and bring the liquid to the boil. Reduce by half.
Add the cream and bring back to the boil. Dice the butter and whisk into the sauce piece by piece. When the butter has been fully incorporated strain the sauce.
Check the seasoning adding salt, pepper and lemon juice to taste. Add the shrimps, tomatoes and parsley.
Pour any liquid that has leached out of the turbot into the sauce. Serve with the turbot, buttered spinach and mashed potato.
Recipe Courtesy of John Burton Race: