Ingredients

• 1 young cabbage
• 1/4 pound butter
• 2 ounces truffles, plus extra, for garnish
• 4 tablespoons almond powder
• 1/2 cup clarified butter
• 4 turbot fillets
• 1/2 cup fleur de sel

Instructions

1. In a saucepan, combine butter, truffles, and almond powder. Once the mixture is well combined, place in blender to create a sauce.
2. Preheat skillet and add clarified butter
3. Once skillet is hot place turbot in pan. Sear turbot on both sides.
4. To plate dish, place cabbage on plate, add turbot on top of cabbage. Drizzle truffle almond sauce over turbot and plate. To garnish add finely chopped truffles and fleur de sel.