Turbot confit in smoked lardo with white asparagus and sauce vin jaune

Ingredients

Store Cupboard

Speciality Ingredients

  • 2.5kg smoked lardo, minced

Dairy

  • 200ml of milk
  • 1l double cream

Beverages

  • 200ml of water
  • 500ml of dry white wine
  • 500ml of dry vermouth

Salad & Fresh Herbs

Alcohol

  • 2 tbsp of vin jaune