Poached turbot with fennel velouté by Galton Blackiston
3:03
YouTubeGreat British Chefs
Poached turbot with fennel velouté by Galton Blackiston
Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch. Using a Vitamix to make the velouté gives the sauce a light yet silky-smooth finish, perfect for a dinner party. Get the full recipe here ...
42.8K viewsJun 16, 2017
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