Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Ingredients

Fish & Shellfish

  • 4 turbot fillets, on the bone

Store Cupboard

  • flour
  • plain flour for dusting
  • 1 egg, beaten
  • 100g of Panko breadcrumbs (1)
  • 400ml of fish stock
  • 1 handful of cobnuts, roasted
  • salt
  • black pepper

Oils & Vinegars

  • olive oil
  • oil
  • oil
  • olive oil, for drizzling

Dairy

  • 25g of butter, chilled
  • 1 knob of butter
  • 1 knob of butter
  • 200ml of double cream
  • 10g of butter

Fruit & Vegetables

  • 2 large Kestral potatoes
  • 1 shallot, peeled and chopped
  • 1 banana shallot, finely sliced
  • 1 handful of baby leeks
  • 1 handful of baby fennel
  • 4 handfuls of spinach

Spices & Dried Herbs

  • 1/2 bulb of fennel, trimmed and finely diced
  • 1 pinch of fennel seeds
  • 1/2 bulb of fennel, finely sliced

Beverages

  • 150ml of dry white wine
  • 1 dash of Pernod

Salad & Fresh Herbs

  • dill