Ingredients
Preparation
Pan-fry the turbot on one side in clarified butter on high heat. Remove the pan from the heat, out on a lid and leave the fish until it is done.
Sprinkle with salt and pepper.
Peel asparagus and cook in lightly salted water until tender.
Mashed potatoes
Pell potatoes and cook tender in unsalted water.
Mix butter and chives in a food processor to a smooth mix.
Mash the potatoes and add the butter and milk.
Gravy
Finely chop shallot and garlic, and grate ginger.
Brown the butter and remove the milk solids from the bottom.
Heat soy sauce and mix with the butter.
Add shaloot, garlic, ginger and hazelnut flakes and taste with lemon juice and lemon zest.
Serve the turbot with mashed potatoes, gravy and white asparagus.