Poached Turbot Recipe with Fennel Velouté - Great British Chefs

Ingredients

• 4 portions of turbot fillet
• 500ml of fish stock
• salt
• 250g of fennel, diced
• 15g of butter
• 15g of shallots, peeled and sliced
• 15g of plain flour
• 500ml of fish stock, chicken stock or vegetable stock (cold)
• 35g of double cream
• fennel fronds
• pepper
• 1 spring cabbage, fresh
• 2 shallots, peeled and finely chopped
• 1 garlic clove, grated (preferably using a microplane)
• olive oil
• butter
• 100g of fennel, finely diced
• lemon zest