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turbot-with-turbot-veloute-clams-and-herb-oil

A refined and technical dish centred around perfectly cooked turbot, complemented by a delicate turbot velouté, smooth potato purée, seasonal vegetables, and fresh clams. A vibrant parsley oil adds aromatic brightness and colour. Optional fried oysters provide a crisp, briny contrast. See additional notes below. Difficulty – Advanced

Ingredients