Instructions: Using a 2 cm diameter pastry cutter cut out a cylinder from the centre of each potato.

Slice each cylinder into 5 mm thick discs.

Cut 10cm squares of kitchen foil and carefully place each cut up potato cylinder in the centre.

Add clarified butter salt and pepper.

Place on a baking tray and bake in the oven preheated to 230 degrees C/450 degrees F/gas mark 8 until golden and crispy

Melt the butter with the oil in a large frying pan season the turbot fillets with salt and pepper and fry until golden on all sides.

Mix together the tomato avocado shallots chives and basil oil and season with salt and pepper.

Using a mandolin cut long thin strips of carrot and courgette then blanch them in boiling salted water.

Twist the ribbons into twirls then stuff each twirl with a small portion of the tomato and avocado mixture.

Heat the cep puree.

Heat the fish veloute.

Presentation
Place a turbot fillet in the centre of each plate.

Arrange the potato discs on top.

Place a quenelle (rounded tablespoon) of the cep puree on one side and twirls of vegetables on the other.

Carefully spoon out the fish veloute sauce to surround the fish.

When doing this at home it need not necessarily be accompanied by the vegetable twirls as these are very fiddly. Of course in the restaurant they add an extra dimension to the dish.

Serves 4

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