Fillet of turbot with smoky celeriac purée, buttered cabbage and hazelnut pesto

Shopping list

• Fruit and vegetables

  • 250g/9oz celeriac, peeled, grated
  • 1 medium celeriac, cut into eight pieces
  • 1 medium savoy cabbage, shredded

• Tins, packets and jars

  • 250ml/9fl oz chicken stock

• Cooking ingredients

  • 4g/⅛oz salt
  • 1 bay leaf
  • 20g/¾oz peeled hazelnuts
  • 40ml/1½fl oz hazelnut oil
  • 10ml/½floz grapeseed oil
  • 1g salt
  • freshly ground white pepper
  • 8 drops black truffle oil
  • 1 tbsp grapeseed oil
  • 4 tbsp grapeseed oil

• Dairy, eggs and chilled

  • 550ml/1 pint full-fat milk
  • 20g/¾oz parmesan, grated
  • 75g/3oz butter

• Meat, fish and poultry

  • 8 x 110g/4oz turbot fillets

• Other

  • 8g/¼oz agar agar

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