500g turbot filet or other white fish
40g CHEF® Lemon Paste
40ml olive oil
40g spring onions
10g coriander stems
5g green chili use to taste
100g fish roe
100g green chili
100g mitzuna salad
Prep time: 60 minutes. Cooking time: 10 minutes.
- Rub the salt into the fish and leave for 30 minutes. Then cut into small pieces.
- Mix the CHEF Lemon Paste, water, olive oil, spring onions, shallots, green chili and coriander stems together.
- Marinate the salted fish with the mixture for 10 minutes before serving.
- Plate the fish with the marinade and garnish with the herbs, fish roe and salad.
This recipe is ideal for any white fish, not just turbot.