Turbot With Candied Citrus Fruits

Preparation:

Preparation: Prepare the candied peels: cut the orange and grapefruit peel into strips and blanch them in boiling water, drain and let them cool. Pour the water into a saucepan, add the sugar, bring to the boil and cook for a few minutes until the sugar has dissolved; add the blanched orange and grapefruit peels and continue cooking over a very low heat for about 15-20 minutes, until the peels are shiny and transparent and the liquid has almost evaporated; drain them on a grill and leave them to cool completely. Clean the lettuce, wash it and dry it gently. Cut the turbot fillets into small pieces, salt and pepper them lightly and steam them for about 3 minutes. In a bowl, dissolve a pinch of salt with the lemon juice, add the pepper, the oil and emulsify by beating with a whisk; dress the salad just before serving, arrange it on a serving plate, place the warm turbot fillets on top, the peeled and white peeled citrus slices divided into triangles, and the strips of candied peel.