Bacon Crumb:
To make the bacon crumb, heat your oven to 180C. Lay the rashers of bacon onto greaseproof paper then place another sheet over the top. Put the bacon and greaseproof layers between two heavy baking trays and bake in the oven for 12 minutes. Once cooked, remove from the oven and peel off the greaseproof paper. Leave the bacon to cool on a rack. Once cold, chop into a fine crumb and set aside until needed.
Smoked mushrooms:
Smoke the mushrooms in a cold smoker for 2 hours then place them into a hot frying pan drizzled with a little rapeseed oil. Deglaze with the sherry vinegar then add a pinch of salt and leave to cool until ready to use.
Mushroom Puree:
To make the mushroom puree, slice the mushrooms thinly. Drizzle a medium sized pan with rapeseed oil then heat over a medium heat. Once hot, add the mushrooms and sweat for 2 minutes then season with salt and pepper. Cook for a further 5 minutes until all the water has been removed from the mushrooms. Add the double cream to the pan and mix well then bring to the boil. Pour the mixture into a Thermomix and blitz until smooth.
To serve:
Remove the turbot from the fridge half an hour before cooking and season with salt. Place the fish on a steamer tray with the asparagus then cook for 4 minutes. While the turbot is steaming, warm the mushroom puree. Warm 4 plates then spoon some of the mushroom puree into the centre. Place 3 spears of asparagus on top. Once the turbot is cooked, carefully remove it from the steamer and peel off the skin. Sprinkle the turbot with bacon crumb then place carefully on top of the asparagus. Warm the shimeji mushrooms and scatter over the plate neatly.