Ingredients
4 turbot fillets
white wine
butter
Salt and pepper
200 g frozen peas
200 g cauliflower
100 ml cream
1 lemon
dill
100 ml grapeseed oil
Salt
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See all relevant products for this recipeCooking instructions
Place 4 pcs. of thawed turbot fillet on an ovenproof dish and season with salt and pepper. Add a small blob of butter on the top. Cover the fish with foil and bake in the oven for about 10-15 minutes at 130°C. Be careful not to cook it for too long.
Steam the peas in a little water with a touch of butter for 5-6 minutes. Mash roughly with a fork and season with salt and pepper to taste.
Boil the cauliflower until tender in the cream. Be careful not to let it stick to the bottom – keep stirring at all times and add a little extra liquid if needed. Blend the cream and the cauliflower into a smooth purée and season with salt, pepper and lemon juice to taste.
Quickly blanch the dill in the boiling water and cool in iced water. Press out all the excess liquid and blend with the oil for a couple of minutes. Season to taste with salt.
Place the cauliflower purée in the middle of the plate, add the mashed peas over it and then add the fish on top. Drizzle a little dill oil over it and garnish with some fresh herbs.
