Grilled Fillet of Turbot with Prosciutto Crisps and Dill Hollandaise

INGREDIENTS:

77308 Celtic Coast Turbot
26956 Villani Sliced Prosciutto Crudo
7200 Ready Made Hollandaise
7156 Fresh Dill
26967 Fine Beans

METHOD:

Place prosciutto between two baking sheets and bake until crisp shards are formed. These can be kept in an airtight container until later use.
Brush turbot with butter, season and grill for 5 – 6 minutes, depending on thickness.
Mix the hollandaise with chopped fresh dill and pulse in liquidiser.
Blanch the fine beans in salted water.
Plate up as for shown in the picture.

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