Fried Turbot Fillets with Lemon Wild Rice

For the lemon wild rice, melt the butter in a saucepan. Add the rice and brown briefly. Pour in 300 ml of water and season with the herb salt. Bring to a boil, reduce heat and simmer the wild rice for 40 minutes until the liquid is absorbed. Squeeze the lemon, toast the flaked almonds in a pan without adding fat. Mix the lemon juice and almond flakes with the finished wild rice.

Acidify the turbot fillets with lemon juice and add salt. Heat a mixture of oil and butter in a frying pan. Flour the turbot fillets (dust with flour) and place them flesh side down in the pan. Sear briefly, turn and finish on the skin side.

Arrange the fish fillets together with the lemon wild rice on the plates and garnish with lemon slices.

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