Ingredients
570ml/1 pint fish stock made from turbot bones
75g/3oz butter
50ml/2fl oz Vouvray or any other medium dry white wine
50g/2oz carrot, sliced thinly
50g/2oz celeriac, sliced thinly
50g/2oz white of leek, sliced thinly
50g/2oz button mushrooms, sliced thinly
salt and freshly ground black pepper
900g/2lb piece of turbot, filleted and skinned, cut into 2cm/¾in slices
150ml/5fl oz double cream
8 large or 12 queen scallops, prepared
1 lemon, juice only
10 fresh basil leaves, shredded thinly, plus extra to garnish

Method
1. Pour the fish stock into a pan and boil rapidly until reduced to 150ml/5fl oz.
2. Heat the butter and half the Vouvray in a wide, heavy-based pan large enough to hold the slices of turbot in one layer.
3. Add the carrot, celeriac and leek, cover and cook gently for five minutes, or until just tender. Stir in the mushrooms and season, to taste, with salt and freshly ground black pepper.
5. Lay the slices of turbot on top of the vegetables, spoon over the remaining Vouvray, the reduced fish stock and the cream, then season lightly. Cover and cook over a gentle heat for five minutes.
6. Add the scallops to the pan, cover and cook for a further 1-2 minutes, until the sauce has thickened slightly. Season with salt and pepper and add a little freshly squeezed lemon juice to taste. Sprinkle over the shredded basil.
7. Spoon the vegetables on to four warmed plates. Arrange the turbot and scallops on top and garnish with the remaining basil.