Poached turbot with artichoke and Sauternes velouté

Ingredients

Alcohol

  • 300ml of Sauternes wine

Dairy

  • 120g of butter
  • 300ml of double cream

Store Cupboard

Oils & Vinegars

  • 401ml of olive oil
  • 400ml of white wine vinegar
  • truffle oil, to drizzle

Beverages

  • 400ml of white wine
  • 2l water