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Jean Ramet's Suggestion
Turbot in Cream and Leek Sauce

Serving Size: 4

Preparation:

- Steam all vegetables and mushrooms: cook the green part of leek in boiling water, and mix in the blender.
- Sauce: reduce the cream, add butter to thicken, then pour the green mashed leeks and salt.
- Steam fish gently.
- Dressing: Display fish in the center of the plate, put braised leeks on top and sauce+ vegetables around.

Our Wine Expert's suggestion:

- Chablis "Les Clos" - Dauvissat, Burgundy
- Laville Haut Brion Pessac-Leognan
- De Chevalier, Pessac-Leognan
- Puligny "Combettes" - Leflaive, Burgundy

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