Chilli oil ingredients:
Wash the green parts of the leeks, pat dry and cut into fine cubes. Wash the chilli, remove the seeds and chop finely.
Add all the ingredients to the oil and mix well. Keep cool. The shelf life of chilli oil is 4 days.
Potato sauce ingredients:
Boil the potatoes, drain and peel. Wash the lime and lemon in hot water and grate the peel. Squeeze the lemon. Wash the chives, dry and cut into thin rolls.
Strain the potatoes through a fine sieve. Stir in the fish broth. Whisk the sauce with olive oil and season with salt and pepper. Mix the creme with double whipped grated lime and lemon zest, a little lemon juice, chilli oil and chopped chives.
Just before serving, mix the cream mixture into the warm potato sauce.
Remove the seeds from the bean pods, peel them and boil in salted water for about 5 minutes. Clean the carrots, ginger and leeks, cut into strips and also boil in salted water.
Then fry the vegetables in olive oil and season with salt and pepper.
Ingredients for turbot rods:
Wash the orange and lemon in hot water, dry and grate.
Cut the turbot fillet into wide strips of about 25 g. Season with lemon zest, salt and pepper. Turn the pieces of fish on the rods, 2 strips per rod. Fry in the frothing butter on both sides for about 1 minute.
Raise the fish rods on the preheated plates, store the vegetables on and around the rods. Pour over the potato sauce and sprinkle the chilli oil directly on the fish. Decorate the plates with dill branches.