Divide butter into two saucepans, add lemon thyme to one and rosemary to the other, then heat until golden brown.
Preheat the oven to 220°C.
Roast turkey meat in oil in a roasting tray until golden brown, about 15 minutes.
Add onion and garlic to the tray and cook gently, then deglaze with 500ml of water.
Simmer the turkey mixture with chicken stock for 3 hours, strain, and reduce to 500ml.
Cook sliced onion, thyme, and seasoning in 40g of butter until soft.
Blanch diced potatoes in oil at 140°C until soft, then drain and cool.
Fry the blanched potatoes in butter and oil until golden, then mix with onions, mustard, and parsley.
Peel and dice tomatoes by blanching in boiling water followed by an ice bath.
Strain the lemon thyme butter, combine with turkey jus, and reduce by two thirds.
Preheat oven to 200°C and sear the fish in an ovenproof pan before roasting for 9 minutes total.
Gently heat the rosemary butter with shrimp, lemon, capers, tomato, shallots, parsley, and peas.
Plating with potatoes at the bottom, sole on top, finished with rosemary garnish and lemon sole sauce.