140 g turbot fillet
4 raw mini beets
1 boiled beetroot
1.200 g pomegranate seeds
25 g black sesame cream
50 g Greek yogurt
Juice of 1 lime
25 g olive oil
25 g roasted white almonds
50 g butter
Salt and Timute pepper
Cook 3 mini beets in boiling water with a little salt for 8 minutes and then cool them in a bowl with ice cubes. Cut them in half and keep them aside.
Mix the black sesame cream and Greek yogurt together with a little lemon juice and place in a piping bag.
Cut the mini beetroot into small cubes, finely chop the roasted almonds and mix everything together. Then add the pomegranate seeds and season with lemon juice and olive oil.
Blend the warm cooked beetroot into a purée and season with timute pepper and a little salt.
Heat a pan with a dash of oil and fry the turbot fillet for 3 minutes. Turn them regularly.
Melt the butter in a second pan and cook the mini beets for 3 minutes and season with salt and pepper.
Place a large spoonful of beet puree in the center of a nice plate and put the mini beets around it and sprinkle some sesame seeds between each mini beet.
Place the turbot fillet in the center and spoon a spoonful of pomegranate mixture on top of the fish. Decorate with a few leaves of red oxalis or red shiso.