For the cauliflower duet, clean, wash and cut the cauliflower into florets. For the cauliflower couscous, cut off about 1 mm from the florets. Crumble finely in a mixer. Mix with about 1/2 tsp salt and 2 tsp lemon juice.
For the cauliflower puree, chop the rest of the cauliflower and cook in 150 ml milk and 150 g cream for about 15 minutes until soft. Puree finely with a hand blender. Add 70 g butter, melt and stir in. Season to taste with salt if necessary.
For the sea foam, peel and chop the onions. Wash, quarter, core and chop the apple. Heat 1 tablespoon butter in a pot. Sauté onions and apple in it. Add stock and wine, bring to the boil and reduce by half.
Then add cream, bring to the boil and simmer for about 10 minutes. Season to taste with salt. Foam up with a hand blender shortly before serving.
For the sea asparagus, boil 100 ml water and 100 ml white wine vinegar. Remove the pot from the heat and leave the sea asparagus to simmer for about 5 minutes (simmer the green asparagus in water for about 5 minutes).
Lift out and allow to drain.
For the turbot, mix 1 l cold water and 100 g salt. Soak the turbot fillet in it for 10 minutes. Lift out, cut into 4 pieces and cook in boiling water for 4-5 minutes. Arrange everything.