Turbot with Artichokes Recipe - Great British Chefs

Ingredients

• turbot, 4 pieces each weighing 160g
• 500g of Jerusalem artichoke
• 300ml of Sauternes wine
• 120g of butter
• 15g of fresh thyme, chopped
• 20g of salt
• 50g of caster sugar
• 2 lemons, juiced
• 500ml of chicken stock, hot
• 300ml of double cream
• 4 baby globe artichokes
• 400ml of olive oil
• 10 shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 2 sprigs of fresh thyme, large
• 400ml of white wine vinegar
• 400ml of white wine
• 2l water
• salt
• pepper
• 400g of Jerusalem artichoke
• 10g of black truffle, chopped
• 3 Désirée potatoes
• 1 egg yolk
• 15g of Parmesan, grated
• 150g of plain flour, plus extra to dust
• olive oil, to drizzle
• truffle oil, to drizzle
• 20g of black truffle, sliced
• 30g of buckler sorrel