Ingredients (serves eight)
3 litres milk
200g smoked bacon
1 clove garlic
1 bouquet garni
8 x 190g portions of turbot
50ml veal jus
Deep-fried basil leaves, to garnish
For the celeriac purée 1.2kg thinly sliced celeriac
150g potatoes, peeled and sliced thinly
Coarse sea salt
2dsp double cream
For the red onion purée 800g large red onions, sliced
1 spoon sherry vinegar
½ litre red wine
20g caster sugar
Salt and pepper
Put the milk, bacon, garlic, bouquet garni and turbot into a saucepan. Bring to the boil and take off heat.
Cook the celeriac with the potatoes in salted water. Drain and pass through a sieve. Add the cream and the butter. Mix well and check seasoning.
Sweat the onions in butter. Add the sugar, the sherry vinegar and the wine and cook for 20 minutes. Strain and season.
Put a quenelle of celeriac purée and a quenelle of onion purée on to each plate.
Strain the fish, add to the plate and lightly drizzle a little of the veal jus all around. Garnish with deep-fried basil leaves.