| | BRAISED FENNEL |
| 1 | | Extra virgin olive oil |
| 8 | | Heads organic baby fennel |
| | Salt and pepper to taste |
| 2 | c | Chicken stock |
| | CONFIT TOMATOES |
| 4 | | Field-ripened organic tomatoes |
| | Coarse sea salt to taste |
| 1/4 | c | Extra virgin olive oil |
| 8 | | Thyme branches |
| 4 | | Cloves garlic; (4 to 6) |
| | Pepper to taste |
| | PRESERVED LEMON ZESTS |
| 8 | | Lemons |
| 1 | c | Sugar |
| | Salt to taste |
| 1 | c | Fresh lemon juice |
| | TURBOT STOCK |
| 2 | tb | Olive oil |
| 5 | lb | Turbot bones (gills removed and iced) |
| 1 | | Cup shallots |
| 1 | c | Fennel root |
| 1/2 | c | Garlic cloves |
| 10 | | Basil stems |
| 20 | | Dried fennel sticks |
| 2 | ga | Chicken stock |
| | TURBOT PANISES (CHICK PEA FRITTERS): |
| 2 | c | Whole milk |
| 4 | tb | Butter |
| | Salt to taste |
| | Pepper to taste |
| 5 | c | Chick pea flour |
| 1 | c | Flour |
| 1 | c | Peanut oil |
| | TURBOT |
| 1 | c | Turbot stock with fennel |
| | Sea salt to taste and pepper to taste |
| 8 | | Fillets fresh turbot (3 ounces each) |
| 2 | tb | Extra virgin olive oil |
| 8 | | Heads organic baby fennel |
| 1/2 | c | Pitted late harvest olives |
| 4 | | Field ripened organic confit tomatoes |
| 2 | tb | Basil leaves |
| 8 | | Preserved lemon zests |
