Warm the olive oil over medium heat. Sweat the onion until translucent, then stir in the peas, peppercorns, fenugreek seeds, jalapeño, walnuts and salt. Cover with bone broth just to barely submerge and simmer until the peas are tender. Remove from the heat, fold through the mint and let cool before blending to a smooth purée.

While the purée cools, toast the grated walnut, fenugreek seeds and chilli in the butter until aromatic. Spoon in the second cup of peas to coat, finishing with lemon juice so they catch a glossy glaze.

Whisk ajwain, ginger, xanthan gum, sesame oil, rice flour, wheat flour, baking powder, salt, honey and beer until smooth. Chill 10 minutes. Pat turbot dry, dust lightly with rice flour, dip in batter and fry at 160 °C until golden and crisp.

Warm the pea purée, spoon into a shallow bowl or ramekin, and crown with the toasted pea topping. Serve alongside the fried turbot.