Grande Dame Rosé 2004 Veuve Clicquot - Turbot with Jerusalem artichokes 40 minutes 40 minutes Serves 8 2 kg turbot fillets 1 bunch of scallions 1 kg Jerusalem artichokes 100 g butter 2 brick filo pastry sheets Nut oil 2 zucchinis Olive oil 3 carrots 1 egg yolk 1/2 l chicken stock Turbot with Jerusalem artichokes Clean the turbot fillets and remove the skin, "portioning" them into appropriate serving sizes, refrigerate. Peel and julienne the Jerusalem artichokes and stew them in butter, guarding their crispness, then add the chives and shallots. Fashion “slippers” with the filo pastry, glazing it with the egg yolk, add the julienne. Peel the carrots, and fashion them into little balls with a “melon baller;” do the same for the zucchini. Boil them and cool. Reduce the chicken stock, whisk in the butter, add a bit of cream, keep warm. In a skillet, brown the Jerusalem artichoke slippers. In a skillet, brown the Jerusalem artichoke slippers. Cook the turbot fillets in olive oil. Season and garnish to serve. White fish Jerusalem artichokes France