Turbot with Artichokes Recipe

Name: Turbot with Artichokes Recipe
Total time: 120 min
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

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This deliciously decadent recipe from Tom Aikens pairs poached turbot with truffle and artichoke

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