Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Ingredients

Store Cupboard

Oils & Vinegars

  • olive oil
  • oil

Dairy

  • 37g of butter, chilled
  • 200ml of double cream

Beverages

  • 150ml of dry white wine
  • 1 dash of Pernod

Salad & Fresh Herbs

  • dill