Roast turbot with cauliflower carpaccio, sauté of sprout leafs, cockles, bay leaves and bread sauce

Ingredients

Fruit & Vegetables

Dairy

  • 50g of unsalted butter
  • 100ml of milk

Oils & Vinegars

  • 4 tbsp of olive oil

Beverages

  • 50ml of white wine

Bakery

  • 4 slices of white bread, crusts removed

Salad & Fresh Herbs

  • 3 bay leaves
  • 1 tsp dill

Spices & Dried Herbs