Skin roasted turbot fillet

With cranberries, almonds and cauliflower

Ingredients for 4 persons:

800 g turbot fillet and also the skin
1 cauliflower in small bouquets (please use
cauliflower in more colors)
100 g almonds
80 g fresh cranberries
50 g capers
1 clove finely chopped garlic
1 shallot in fine boats
6 cl Skagen cranberry bjesk
150 g butter


Cut the turbot fillet into appropriate portions and toss them in butter on a pan. Roast the turbot on the skin side only. Melt the butter in a sauté pan and add the cauliflower bouquets, almonds, capers and bjesk in it with garlic and shallots. When the cauliflower is almost tender, add the fresh cranberries and season with salt and pepper.
Serve the turbot with the skin side upwards. This dish can be supplemented with butter roasted Norwegian lobster tails.
Enjoy a Skagen cranberry bjesk for this dish.