Sous‑Vide Poached Turbotwith Saffron Velouté

Cut the whole turbot into four quarter‑cut fillets, keeping the bones aside.

Slice the baby courgettes into 1–2 mm ribbons, blanch them for 30 seconds, shock in ice water, pat dry and arrange in a fish‑scale pattern on each fillet; season with thyme, lemon zest, bay leaf, peppercorns and a splash of olive oil.

Place each prepared fillet in a sous‑vide bag, seal, and poach at 135°F for 30 minutes.

Prepare the fish fumet: combine shallot, leek, garlic, thyme, lemon zest, bay leaf, peppercorns, a splash of white wine and enough water in a pot; simmer gently, then strain to obtain a clear broth.

Make the saffron velouté: sweat the shallot with saffron threads, deglaze with 250 ml white wine and reduce to a glaze.

Add the strained fish stock and reduce by half, then stir in the cream and continue reducing until the sauce is silky.

Finish the velouté with diced bell pepper, fresh tarragon and a splash of lemon juice.

Plate the poached turbot fillets, spoon the saffron velouté over them, and serve immediately.