Cut the fillets out of the turbot. There will be four of them, two per portion. Salt them and set them aside.
Heat the clarified butter in a frying pan and throw in the chopped shallot onion. Fry until it glazes and add the rice. Stir fry until it becomes slightly transparent and pour in the wine. Stir until the wine evaporates. Add frozen peas. Pour in a ladleful of hot broth while stirring continuously, each time the rice will absorb the broth. Finally add chopped sage leaves, butter, and grated Grana Padano cheese. Remove from heat, mix well, cover with a lid and set aside for 10 minutes.
Roast pine nuts on a dry frying pan. Put the slices of Italian ham on a baking tray lined with baking paper and put them in the oven preheated to 200 degrees. Bake until the ham is browned. Transfer them to a paper towel and as they cool down, crumble them with your fingers.
Place the sage leaves and pieces of butter on the turbot fillets. In an ovenproof dish, bake the fillets for about 7 minutes in an oven preheated to 190 degrees.
Place risotto portions and turbot fillets on plates. Sprinkle everything with roasted pine nuts and chips of Italian ham. Serve immediately, hot.
Recipe by Anny Kosternak - Kaczmarek, check out our blog "Czosnek w pomidorach".