Ingredients for Chili Oil:
Wash, dry and cut the green parts of the onion into small cubes. Wash, peel and chop the chili.
Add all the ingredients to the oil and mix well. Keep cool. Chilli oil has a shelf life of 4 days.
Ingredients for Potato Sauce:
Boil, peel and peel the potatoes. Wash the limes and lemons in hot water and peel them. Squeeze the lemon. Wash the onion, dry it and cut it into small rolls.
Pass the potatoes through a fine sieve. Whisk together the fish stock. Whisk the sauce with olive oil and season with salt and pepper. Using a whisk, mix the double cream with the grated lime and lemon zest, a little lemon juice, a little chilli oil and chopped onion.
Before serving, stir the double cream mixture into the warm potato sauce.
Ingredients for the vegetables:
Remove the seeds from the pods of the peas, peel off the skin, and boil in salted water for about 5 minutes. Peel the carrot, ginger and onion, cut into strips and cook in salted water.
Then fry the vegetables in olive oil, add salt and pepper.
Ingredients for Turbot Stew:
Wash the oranges and lemons in hot water, dry them and put them on a grater.
Cut the turbot fillet into wide strips of 25 g each. Season with lemon zest, salt and pepper. Thread the fish pieces onto the skewers, 2 strips per skewer. Fry in foamy oil for about 1 minute on each side.
Place the fish skewers on preheated plates and arrange the vegetables on and around the skewers. Pour over the potato sauce and drizzle some chili oil over the fish. Garnish the plates with sprigs of dill.