Turbot with Marchand de Vin Sauce Recipe - Great British Chefs

Ingredients

• 4 turbot fillets, 120g portions
• 1 dash of oil
• 1 piece of bone marrow, small
• 1 sprig of thyme
• 1 garlic clove, bruised
• 1 bay leaf, small
• salt
• turbot bones, from 1 fish, dried in the fridge overnight
• 3 bottles of red wine, preferably Bordeaux
• 4 sprigs of thyme
• 400ml of brown chicken stock
• 125g of butter
• oil
• 1 celeriac
• English mustard powder
• butter
• 20g of croutons
• 1 tsp thyme leaves
• 1 tsp chopped chives
• 1 tsp lemon zest
• 1 handful of celery leaves