1.2 kg Greenland turbot fillet with skin
½ bunch of mint
1 bunch of coriander
10 g ginger
10 crispy rolls
100 ml rapeseed oil
500 g green salad
Gently defrost the Greenland turbot and drain well.
Season the fillet with a little oil, lime zest and salt and pepper.
For the salsa - puree the herbs, peeled ginger and lemon juice with the rapeseed oil and season to taste.
Attach the turbot fillet to the wooden board and grill the fillet for about 20 minutes.
Serve the cooked turbot on warm rolls with salsa and salad.