Curry turbot

Preparation

Cut fillets from fresh Baltic turbot - 4 from each fish. Rinse with cold water, pat dry with paper towels, add salt and sprinkle lightly with ground white pepper.

Wash and peel the carrots. Cut them into strips or, as I did, use a spaghetti maker to make carrot spaghetti. Chop the shallots.

Place the Serrano ham slices on a baking tray lined with baking paper. Place in an oven preheated to 200 degrees and bake until browned and crispy. Set aside.

On a heated clarified butter fry shallots and add the curry paste. Stir and after a while pour in the coconut milk. Add frozen peas and pour lime juice. If necessary season the sauce with salt and pepper.

Meanwhile, on the other pan on the heated clarified butter, fry the turbot fillets, on both sides for about 2 minutes each.

Place carrot portions on deep plates. Pour the curry sauce over the peas and place the fish portions and fresh cilantro. If you like, crumble the Serrano ham on top.

Serve immediately, hot

Recipe by Anna Kosternak - Kaczmarek. Visit our blog "Czosnek w pomidorach".