Hearty Turbot with Chanterelles

Chanterelles with diced Spanish paprika sausage with tender turbot fillets with almond kernels. The fish is served on roasted paprika 1. Clean the chanterelles with a brush. Rinse briefly in standing water, drain well and place on a kitchen towel. Cut the stem ends into small pieces, cut larger mushrooms into halves or quarters.

Quarter the peppers, clean them and place them on a baking tray with the skin side up. Grill under oven broiler on top rack for 8- 10 min. until skin blisters black. Cover with a wet dishcloth for 10 min, then skin. Cut bell bell pepper into small cubes.

3. Cut 1/2 lemon into narrow wedges, squeeze 2 tbsp juice from the other half. Chop garlic finely. Finely dice shallots. Clean chili pepper, remove seeds and chop finely. Sauté shallots, chili and 2/3 of the garlic in 4 tbsp olive oil. Add sugar and juice of one lemon at the beginning, then add the diced peppers. Season with sea salt and cool.

Roast the chopped almond kernels in 1 tbsp olive oil until golden brown, add the remaining garlic and roast briefly until colorless. Season lightly with sea salt and set aside. Peel and finely dice the chorizo. Chop rosemary finely.

Season the turbot fillets with salt and fry in 3 tbsp. hot olive oil on the bone side for 3 min. at high temperature.

Turn the turbot fillets to the other side and roast for 1 minute. Then add the hac

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