1. Cut the turbot fillet into 4 pieces and season with spices. In a skillet, add the butter and fry the fish for a few minutes.

2. Roast the potatoes in hot ashes (if you don’t have ashes, simply cook the potatoes), then cut them into small cubes. In a frying pan, add the butter, potatoes, sour cream and cook for about 3 minutes. Season with salt and pepper.

3. Cut the fennel into thin slices and fry in a pan for a few minutes.

4. Place the turbot, potatoes and fennel on a plate. Garnish with various sprouts.