Turbot Fillets Stuffed with Cotechino with Lentils

Method

1. Wash the lentils thoroughly under running water and remove any impurities that float to the surface. Drain well.
2. Heat a generous drizzle of extra virgin olive oil in a pan. Add a clove of garlic and sauté until fragrant.
3. Add the lentils to the pan and stir for a couple of minutes. Add enough water to cover them by about a finger, then cover and simmer for around 20 minutes, until tender.
4. Meanwhile, bring a pot of water to a boil. Submerge the precooked cotechino (still in its casing) and let it heat through for about 30 minutes.
5. Fillet the turbot: locate the backbone and cut along each side to remove the fillets. Trim away any bones and skin if desired. You should have two fillets, one thicker than the other.
6. Take the thicker fillet and make a horizontal cut almost all the way through, opening it like a book to form a pocket.
7. Remove the cotechino from the water, peel off the casing, and cut into thin slices. Insert the slices into the pocket of the turbot fillet.
8. Season the stuffed fillet with salt, freshly ground black pepper, grated lemon zest, and chopped fresh parsley.
9. Clean the artichokes by removing the tough outer leaves and trimming the tips. Slice them very thinly (a mandoline works well). Place the slices in a bowl of water acidulated with lemon juice to prevent browning.
10. Heat peanut oil in a deep pan to 170–180°C. Lightly dust the artichoke slices with flour (or rice flour for extra crunch) and fry them in small batches until golden and crispy. Drain on paper towels.
11. Place a non‑stick pan over low heat with a drizzle of olive oil. Place the stuffed turbot fillet skin‑side down in the cold pan, then turn the heat to medium‑high. Cook for about 30 seconds until the skin is crispy, then flip and cook the other side for another 30 seconds.
12. Once the lentils are cooked, transfer a portion of them (about two‑thirds) to a blender and purée until smooth. Combine the purée with the remaining whole lentils. Adjust consistency with a little cooking water if needed, and finish with a drizzle of raw olive oil.
13. To serve: spread a bed of the lentil cream and whole lentils on each plate. Place the stuffed turbot fillet on top, garnish with the fried artichoke chips, and sprinkle with a few fresh parsley leaves.