Enchanting presentation of the turbot fillet in a basil and artichoke reduction, served with raw artichoke and grilled artichoke slices - really got my appetite going. But this turns out to be a disappointing dish. Texture of the turbot is a little too taut and lacks the usual tenderness of the sole. The reduction is more tangy than what I would have liked. The fennel and parsley did everything it could to bring this to a grand finale.