Turbot with mussels, sea vegetables and salsify

Ingredients

Store Cupboard

  • 400ml of fish stock

Beverages

  • 100ml of white wine

Dairy

  • 100g of butter, diced

Fruit & Vegetables

  • 65g of sea purslane
  • 65g of sea aster

Oils & Vinegars

  • vegetable oil