Cornish turbot, Marchand de Vin sauce, bone marrow and celery

Ingredients

Fish & Shellfish

  • 4 turbot fillets, 120g portions
  • turbot bones, from 1 fish, dried in the fridge overnight

Oils & Vinegars

  • 1 dash of oil
  • oil

Fresh Meat

  • 1 piece of bone marrow, small

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bay leaf, small
  • 4 sprigs of thyme
  • 1 tsp thyme leaves
  • 1 tsp chopped chives

Fruit & Vegetables

  • 1 garlic clove, bruised
  • 1 celeriac
  • 1 tsp lemon zest
  • 1 handful of celery leaves

Store Cupboard

  • salt
  • English mustard powder
  • salt
  • 20g of croutons

Beverages

  • 3 bottles of red wine, preferably Bordeaux

Cooking Sauces

  • 400ml of brown chicken stock

Dairy

  • 125g of butter
  • butter