Turbot with Red Wine Sauce, Celeriac Purée and Bone Marrow

← Advanced Cooking: Fine Dining

A luxurious fish course built around repeated wine reduction, a smooth root-vegetable purée, and a rich marrow garnish.

Advanced · Serves 4 · Allow time for component preparation and resting.

Plating illustration of Turbot with Red Wine Sauce, Celeriac Purée and Bone Marrow

Turbot with Red Wine Sauce, Celeriac Purée and Bone Marrow

A luxurious fish course built around repeated wine reduction, a smooth root-vegetable purée, and a rich marrow garnish.
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Prep Time 1 hour
Cook Time 2 hours
Servings: 4

Source: Claude Bosi, via Great British Chefs.