Roast Turbot with Lobster Sauce

• 1 carrot, finely diced
• 1 courgette, finely diced
• 1 leek, finely diced

Pre-heat the oven to gas mark 6, 400°F (200°C). Fry the diced vegetables in butter; allow to cool. Fold the fillets of turbot over and top with the vegetables. Divide the caul into 4, and wrap each fillet, with its vegetables, in a piece.