Baked turbot with lentil sauce

Preparation:

Preparation: Boil the lentils in salted water with a bay leaf. In a saucepan, fry half a chopped shallot with the diced bacon, two tablespoons of oil and a bay leaf. Add the drained lentils, sprinkle a little white wine and a little fish stock, cook for about 5 minutes. Blend half of the lentils. Fillet the turbot. In a pan put a little oil, the leftover stock, wine, bay leaf and minced shallot, heat, add the lightly salted turbot fillets, flavor on the heat for 5 minutes and transfer to a preheated oven at 180 degrees for about 15 minutes. Remove the fish and leave it to rest in the heat. Sieve the cooking liquid, mix in a pinch of curry, mix, add it to the blended lentils, heat, add the butter and whip with a whisk. Chop the marjoram, sprinkle it on the fish and serve it with the lentils and the sauce. Accompanying wines: Lison-Pramaggiore Tocai Italico DOC, Vernaccia Di San Gimignano DOCG, Ischia Biancolella DOC.