1200 g warm-smoked turbot, defrosted
2 kg beetroot
1 kg chick peas, soaked
1 bunch of flat leaf parsley
1 dl sesame oil
1 dl soy sauce
Salt and pepper
Boil the beetroots in their skins until well cooked. This will probably take about an hour. Leave them to cool and then peel.
Slice the beetroots. Season.
Separate the parsley leaves from the stems or chop coarsely
Boil the eggs for seven minutes. Peel them and cut in half.
Mix the chick peas with the sesame oil and Soy sauce. Season. Arrange on a plate with the beetroot, parsley and eggs.
Serve immediately with the warm-smoked halibut.