Turbot fillet with smoked lentils

Turbot meuniere steak

Cut the turbot fillets in triangular portions of 80 gr.

Season with salt, pepper and lemon juice.

Let marinate cold.

Pass the fillets through flour, removing the excess.

In a pan with olive oil and lard, brown the turbot fillets on both sides.

Remove and put on absorbent paper.

Orange sauce with cedron

Put in a saucepan the sugar and the orange juice to reduce in half to a soft fire.

Add the butter stirring constantly to give the sauce consistency, season with salt and when serving add the chopped cedron leaves.

Smoked lentils

Peel and cut the onion into pieces.

Cut the smoked bacon in the middle.

Peel and crush the garlic.

Cut the peeled and seedless tomatoes into small cubes.

Cut the celery into small cubes.

In a hot pot with olive oil brown the bacon, add the onion and garlic to sweat.

Stir in the lentils, sauté for a few minutes.

Cover the lentils with half the broth, season with salt, pepper and add the garnie bouquet.

As the liquids evaporate, add chicken broth.

Once cooked, remove the garlic, bacon and bouquet garnie.

At the end add the tomato, celery and mustard.

Sauteed shoots

Cut the ají in julienne, remove the seeds.

Cut the green pepper, remove the seeds and the white part and cut in julienne.

Cut the scallion into julienne.

In a frying pan with hot olive oil, sauté the green pepper and the bean sprouts for a few minutes.

Add the rest of the ingredients, reserve the alfalfa shoot for the end and sauté a little more.

Season with salt and pepper. Reserve.