Poached turbot with artichoke and Sauternes velouté

by Tom Aikens
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Ingredients

Fish & Shellfish

  • turbot, 4 pieces each weighing 160g

Fruit & Vegetables

  • 500g of Jerusalem artichoke
  • 2 lemons, juiced
  • 4 baby globe artichokes
  • 10 shallots, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 400g of Jerusalem artichoke
  • 3 Désirée potatoes

Alcohol

  • 300ml of Sauternes wine

Dairy

  • 120g of butter
  • 300ml of double cream

Salad & Fresh Herbs

  • 15g of fresh thyme, chopped
  • 2 sprigs of fresh thyme, large
  • 30g of buckler sorrel

Store Cupboard

  • 20g of salt
  • 50g of caster sugar
  • 500ml of chicken stock, hot
  • salt
  • pepper
  • 1 egg yolk
  • 150g of plain flour, plus extra to dust
  • salt
  • pepper

Oils & Vinegars

  • 400ml of olive oil
  • 400ml of white wine vinegar
  • olive oil, to drizzle
  • truffle oil, to drizzle

Beverages

  • 400ml of white wine
  • 2l water

Delicatessen

  • 10g of black truffle, chopped
  • 20g of black truffle, sliced

Cheese

  • 15g of Parmesan, grated