Turbot poached in red wine with pommes purée

Ingredients

1 bottle light red wine , such as Beaujolais
750.0g ratte potatoes , skins left on
142.0ml carton double cream
50.0g butter , cut into cubes
olive oil
2 salsify , peeled, cut into batons and soaked in water with a squeeze of lemon , drained
125.0g girolles , washed and dried
4 x 120g pieces turbot , skin removed
4 sturdy Baby Gem lettuce leaves, outer ones
1 garlic clove , crushed
3.0 tbsp shallots confit, made by frying 4 finely chopped shallots in 25g butter until soft and sweet
butter for finishing

BBC Good Food

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