Fillet of Turbot resting on Braised Fennel and Tomato with Crispy Aubergine and an Olive Oil Dressin
Delicate Turbot atop braised fennel and tomatoes, crispy aubergine, and olive oil dressing—crafted by an executive head chef.
Ingredients
- 125g Turbot Fillet
- 1 Fennel
- 2 Plum Tomatoes
- 3 Potatoes
- 3 Thin slices of Aubergine
- 5 fl oz Olive Oil
- 25g Black Olives
- 5g Dill
- 5g Tarragon
- 12 Lemon Segments
- 5g Parsley
- 1 Clove of Garlic
- 25g Butter
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