1.2 kg Greenland turbot fillet with skin (300-500g)
10 g pink pepper (dried)
50 ml olive oil
100 ml sesame oil
1.2 kg green beans
10 g Sezchuan pepper (ground)
20 g ginger
100 ml soy sauce
20 g garlic cloves
Defrost the turbot and drain thoroughly.
Mix the crushed pink peppercorns and lime zest with the olive oil, salt and pepper and coat the turbot. Place in the fridge and allow to marinate for at least 2 hours.
Finely chop the ginger and garlic.
Grill the turbot on the chargrill on one side only for approx. 8 min, until cooked through.
Heat the sesame oil in a pan, add the chopped garlic and ginger and stir in the green beans.
Fry over a high heat for 2 minutes and season with soy sauce, lemon juice and Szechuan pepper to taste.
Serve the turbot on the green beans (crispy onions are an excellent topping for this dish).