For 4 people: 600 g turbot fillet (take head and bones!), 1 bunch of greens, 1 onion, 200 g potatoes, 100 g lentils, 120 g diced jerky, 100 g butter, 1 tbsp chopped parsley, 2 tbsp crème fraîche, 0.1 l milk, 0 1 l white wine, lemon juice.
Pull a stock from the head and bones with coarsely chopped vegetables, sieve through and boil down vigorously. Sweat half of the jerky, add stock and crème fraîche and reduce until the sauce is creamy. Sweat the lentils with the remaining dried meat cubes, pour in the wine and cook covered; the lentils must still have bite. Drain through a sieve. Boil the peeled potatoes and mash them with hot milk and 80 g of the butter. Add the drained lentils and the parsley and mix. Salt the turbot fillets, coat them in flour and fry them in rising butter until golden brown. Finally, drizzle with lemon juice and serve with puree and sauce.
from Waldemar Thomas