for 4 person

500 g	parsnips, peeled, chopped
	salted water, boiling
1 bunch	flat-leaf parsley, roughly chopped
1 tbsp	olive oil
	salt and pepper to taste

1 tbsp	olive oil
500 g	parsnips, peeled, chopped
2	shallots, cut into strips
½ dl	dry white vermouth (e.g. Noilly Prat)
1 dl	water
½ tsp	salt

2 tbsp	olive oil
40 g	flaked almonds
40 g	capers, drained, finely chopped
30 g	panko breadcrumbs or regular breadcrumbs

4	turbot fillets (each approx. 150 g)
½ tsp	salt
a little	pepper
1 tbsp	olive oil

How it's done

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