Turbot, celeriac, Jerusalem artichoke and truffle

Ingredients

Fish & Shellfish

  • 4 turbot steaks, each weighing 120g

Oils & Vinegars

  • olive oil

Store Cupboard

  • salt
  • 150g of chicken stock
  • salt
  • pepper
  • salt
  • pepper

Speciality Ingredients

  • 150g of truffle juice
  • 1/2 winter truffle, sliced

Dairy

  • 150g of double cream
  • 25g of butter
  • 50g of butter

Fruit & Vegetables

  • 1/4 celeriac
  • 6 Jerusalem artichokes
  • 100g of girolles, washed and dried