Citrus Scented Turbot

Preparation:

Preparation: Wash the orange, peel it and cut the zest into julienne strips. Squeeze oranges and lemon and filter the juices. Simmer the zest in a saucepan with the sparkling wine and the garnished bunch (which you will discard) until the liquid has almost evaporated. Skin the fish by cutting it with a small knife under the head and above the tail, make a cut along the central bone and gently remove the pulp from the center outwards. Heat the oil in a non-stick pan, add the fish fillets obtained and cook for about ten minutes. Salt them, remove them from the container, arrange them in a baking dish and keep them warm. Deglaze the cooking juices with the wine and reduce the sauce. Add the citrus juice, milk, grated nutmeg and paprika. Season with salt and cook for 5 minutes. Pour the sauce over the fillets, complete with the orange julienne and its sauce, pass under the grill for a couple of minutes and serve immediately.