Butter poached turbot, Manx queenies, artichoke and buckshorn plaintain

Butter poached turbot, Manx queenies, artichoke and buckshorn plaintain

Butter poached turbot, Manx queenies, artichoke and buckshorn plaintain

Visually the little artichokes are… odd… little grubs, cocoons, or anaemic turds? They were beaut and lightly crunch though so all is forgiven. The turbot melt-in-the-mouth succulent. Sous vide with butter at work here? Crispy skin a great counterpoint but the buckshorn plaintain more of visual appeal than anything else.

What do you think?