Ingredients for 6 people:

* 1 turbot, 2 Kg.
* 250 g. lentils
* 50 g. bacon
* 40 g. butter
* 2 shallots
* 1 glass of dry white wine
* 25 cl fish stock
* 1 glass of olive oil
* Some curry
* Bay-leaf
* Marjoram
* Salt

Preparation:

Cook the lentils in salted water with one bay leaf. In a pan sauté half a shallot with the bacon, then add two spoons of oil and one bay leaf. Add the lentils, after having them drained, pour some white wine and fish stock and cook for 5 minutes. Whisk half of the lentils. Fillet the fish. In baking tin pour some oil, the stock, the wine, the bay leaf and the shallot, warm and then add the fish filets with some salt, cook for five minutes and then place in the oven at 180 degrees for around 15 minutes. Set aside and let rest. Filter the cooking sauce and then add some curry and the whisked lentils. Warm up for a couple of minutes and then add the butter and beat. Sprikle the marjoram over the fish. Serve the turbot with the lentils and the sauce. Suggested wines: Lison-Pramaggiore Tocai Italico DOC, Vernaccia Di San Gimignano DOCG and Ischia Biancolella DOC.

Translated by Chiara Nunnari from John Milton Institute