Turbot Poché

Butter-poached turbot fillet with translucent white flesh and delicate golden edges, positioned diagonally on an oval white porcelain platter for dynamic composition. Resting on silky celery root purée, topped with a generous layer of paper-thin shaved black truffle slices. Garnished with celery leaf microgreens and fresh celery flowers, accompanied by a rich beurre blanc sauce swoosh along the plate edge, finished with truffle oil dots in an artistic pattern.