Pan-fried turbot in walnut batter with creamy yam puree

Preparation

Rinse the gutted turbot inside and out under cold water, pat dry with a paper towel and place on a plate. Rub with salt, lemon pepper and lemon juice. Coat both sides in flour, egg and grated nuts. Fry for a few minutes on each side until the fish is golden.br />
Peel the yams and dice them. Boil in salted water until soft, drain. Using a pestle or mincer, mash them, add the butter and a pinch of salt and pepper to taste. Mash again until a velvety consistency is obtained.

Place a portion of the puree and the fish on the plate. Serve with your favourite vegetables and lemon chunks.
 

Recipe by Justyna Ratajczak.Check out my Instagram TysiaGotuje.pl.