4 pieces of turbot
8oz French beans cooked
20 small new potatoes boiled skinned and crushed with a fork
4 tomatoes skinned and seeded
1 red pepper roasted peeled and pipped
4 quails' eggs hard-boiled
Salt and pepper
Arrange half of the vegetables neatly around the plate. Chop the rest of the vegetables up and mix with the crushed new potatoes. Season with salt and pepper and olive oil. Press into a ring in the centre of each plate. Keep warm. Quickly grill the turbot either as one piece or cut into three. Place the fish on top of the potato mix. Drizzle with more oil and balsamic vinegar.