4 turbot fillets, 1 lime, 1/8 l white wine, salt, pepper, 1 pinch of sugar, 1 tablespoon lemon balm chopped, 200 ml Gabriella's salad dressing
Finely grate the lime zest and set aside. Squeeze the juice. Bring 3 tablespoons of juice with the wine, some salt, pepper and a pinch of sugar to a boil in a large pan. The fillets in it from each side 3 to 4 minutes pull/polish. Remove the fillets, drain them and let them cool down. In the meantime, finely chop the lemon balm and add to the salad dressing. Then arrange the fish and pour Gabriella's salad dressing over it. Garnish with the lime zest and serve with toast as starter.