Ingredients

(serves four)

8 Ratte potatoes
4 fillets of turbot
Salt and pepper
50-80g fécule, for dusting
120g clarified butter
1tsp fennel seed
2 star anise
1tsp pink peppercorns
1tsp coriander seed
2 cloves
½ onion, finely sliced
1 shallot, finely sliced
300ml chicken stock
20ml olive oil
1 bulb fennel, finely sliced
1 carrot, finely sliced
4 baby artichoke bottoms
100g butter, cubed
2tbs peas
Parmesan crisp, for garnish

Method

Slice potatoes using a mandolin and cut with an apple corer into small discs. Season fish and dust with fécule then arrange potatoes on top to resemble scales. Brush with clarified butter, place in fridge to set.

Coarsely grind fennel seed, star anise, pink peppercorns and coriander seed and wrap in muslin.

Sweat onion and shallot until soft, add carrot, chicken stock and the spices and cover with a cartouche. Simmer for 30 minutes. Strain cooking liquor. Reserve vegetables. Poach the artichokes in the strained liquor. Strain and reserve.

Fry fish in a non-stick pan, potato-side down. Turn and cook on other side.

Place fennel, onion, shallots and carrot on a plate. Whisk cubed butter into the stock to make a sauce. Stir in peas and pour over the vegetables.

To assemble, place fish on top of the vegetables. Top with baby artichoke and a Parmesan crisp to finish.

Luke Tipping

Photo © Rob Whitrow