Easy recipe Poached turbot with a lemon and kelp crust and hasselback potatoes

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about four potatoes, peeled salt and freshly ground black pepperfiftyg/twooz butterabout one hundred and tenml/about fourfl oz dry white wineabout one hundred and tenml/about fourfl oz chicken stockpinch of saffrontwo bay leaves two x about one hundred and seventy-fiveg/sixoz turbotone hundred and fiftyg/about fiveoz frozen baby broad beanstwo tbsp crème fraîchesalt and freshly ground black peppertwo tbsp olive oilone garlicabout one hundred and twenty-fiveg/about four½oz wild mushroomstwo tsp truffle (Recipes by ingridients truffle) oiltwo tbsp ciabatta breadcrumbsone tbsp chopped kelp (available from specialist suppliers online - use capersone tbsp lemon juiceone lemonabout twenty-fiveg/oneoz buttersalt and freshly ground black pepper. . Poached turbot with a lemon and kelp crust and hasselback potatoes.