Ingredients for the capsicum:
Wash the green parts of the leek, dry and cut into fine cubes. Wash, peel and finely chop the pepper.
Add all the ingredients to the oil and mix well. Keep cool. The capsicum has a shelf life of 4 days.
Ingredients for the potato sauce:
Boil the potatoes, drain and peel. Wash the lime and lemon in hot water and grate the peel. Squeeze the lemon. Wash the onions, dry and cut into thin rolls.
Pass the potatoes through a fine sieve. Insert the fish with a whisk. Whisk the sauce with olive oil and season with salt and pepper. Using a blender, mix the cream twice with the grated lime and lemon zest, some lemon juice, some chili oil and the chopped onion lines.
Just before serving, mix the creamy double mixture into the hot potato sauce.
Ingredients for vegetables:
Remove the seeds from the broad beans, peel them and cook in salted water for about 5 minutes. Clean the carrots, ginger and leek, cut into strips and cook in salted water as well.
Then sauté the vegetables in olive oil and season with salt and pepper.
Ingredients for the turbochargers:
Wash the orange and lemon in hot water, dry and grate.
Cut the turbot fillet into wide strips of about 25 g each. Season with lemon zest, salt and pepper. Thread the pieces of fish onto broths, 2 strips per broth. Fry in butter for about 1 minute on each side.
Place the fish broths on preheated plates, arrange the vegetables over and around the broths. Pour the potato sauce and pour some pepper directly over the fish. Garnish the dishes with dill twigs.