75²µ/2½´Ç³ú shallot, finely chopped
1 tsp thyme leaves
500g/1lb 2oz turnips, peeled and grated, then squeezed in a clean tea towel, juice reserved
300²µ/10½´Ç³ú turnips, peeled and chopped into 1cm/¼in pieces
200ml/7fl oz fresh turnip juice (reserved from the confit turnips)
2 baby turnips, peeled and finely sliced on a mandolin
300ml/10fl oz chicken stock
50g/1¾oz creamed horseradish sauce
1 bay leaf
large pinch finely crushed black pepper
salt and freshly ground black pepper
2 tsp caster sugar
20²µ/¾´Ç³ú caster sugar
150g/5½oz chopped confit chestnuts
olive oil, for drizzling
turnip oil or olive oil for drizzling
8²µ/¼´Ç³ú salt
2 tsp salt
25ml/1fl oz white wine vinegar
75²µ/2½´Ç³ú butter, diced
20²µ/¾´Ç³ú butter
200ml/7fl oz double cream
100ml/3½fl oz double cream
900³¾±ô/1½±è³Ù milk
4 200g/7oz John Dory fillets, skin-on, pin-boned
150ml/5fl oz Madeira