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Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch. Using a Vitamix to make the velouté gives the sauce a light yet silky-smooth finish, perfect for a dinner party.

Get the full recipe here http://www.greatbritishchefs.com/recipes/poached-turbot-recipe-fennel-veloute

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