Turbot with prawns, braised fennel and borage

Ingredients

Oils & Vinegars

  • oil
  • 10ml of lemon vinegar
  • 20ml of lemon oil
  • 20ml of olive oil

Store Cupboard

  • salt
  • vegetable stock
  • 70g of tapioca flour

Spices & Dried Herbs

Dairy

  • 32 tbsp of unsalted butter
  • 1 knob of butter

Fruit & Vegetables

Beverages

  • 32g of water

Speciality Ingredients