Turbot with Marchand de Vin Sauce Recipe

To begin, add the bone to a tub of salted water and place in the fridge for 1–2 days

Remove from the water and carefully push the bone marrow out of the bone. Bring a pan of salted water to the boil with the thyme, garlic and bay, add the bone marrow and poach gently for 1–2 minutes, until slightly translucent. Place in the fridge to set

Chop the turbot bones to roughly the same size. In a large pan, caramelise the bones in a dash of oil

When browned, deglaze the pan with 1 bottle of wine and scrape the bottom of the pan. Reduce to a syrup and repeat with the second bottle of wine

When reduced, add the chicken stock and bring to a simmer. Skim the sauce and pass through a muslin cloth

In a separate pan, reduce the third bottle of wine until it reaches a syrup consistency

Add the red wine reduction to the passed sauce, stir in the butter and finish with the thyme. Season and leave to infuse

Preheat a water bath to 85°C

Peel and dice the celeriac and place in a vacuum bag with a knob of butter and a little salt. Seal and cook in the water bath for 45 minutes, or until soft

Once cooked, blend to a smooth consistency. Weigh the purée and whisk in 1.5% of the weight of English mustard powder

Heat a dash of oil in a frying pan over a medium heat. Season the turbot fillets and cook skin-side down for about 4 minutes until golden brown. Turn the fillets over and cook for a further minute

Remove the bone marrow from the fridge and finely dice. Weigh out 40g for the garnish

Serve the fillets garnished with bone marrow, croutons, thyme leaves, chives and lemon zest. Place quenelles of the celeriac and mustard purée onto the plate and top with celery leaves. Finish with the Marchand de Vin sauce