Roast the fish together with the peeled vegetables and the whole unpeeled garlic until golden brown in the oven. Then pour in the water and boil with bay leaf and allspice over low heat for about 3 hours, adding more water if it reduces too much. After this time I strained the stock and reduced it to 200 ml.
We may use other Baltic fish than turbot or make a vegetable stock.
Turn the turbot upside down and make a semicircular incision from the middle to the right side just below the head. Remove the guts, wash the fish under running water and dry thoroughly. Carve skin of the fish starting from the top quite deeply with about 1 cm spacing and rub with salt.
Heat 3 tablespoons of oil in a frying pan and when it is very hot fry the fish from the dark side for 5 minutes, turn and fry another 5 minutes.
Place the turbot on a plate and add a tablespoon of oil to the pan and fry the onions until golden brown. Add the garlic and pecans and fry for a short while. Pour in the stock, bring it to a boil, turn off the gas. Add butter, lemon juice, dill, spring onions, salt to taste and pour the turbot with formed sauce.
Recipe by Wit Szychowski. Check out my fanpage Pan Tasak.