Turbot and Foie Gras Lasagna

Cut the foie gras into 4 slices.

Peel the potatoes and cut or slice into very thin slices. Pat dry and cut into 12 triangular-shaped slices. Fill a pan with about 2 inches of oil. Heat the oil over medium-high and fry the potatoes until just crispy. You should not get too much color. Using a slotted spoon, remove the potatoes from the oil and drain on a plate lined with a paper towel. Season with salt.

Divide the turbot into eight pieces. Season with salt and turmeric to taste.

Clean the mushrooms and season with cayenne pepper. Warm about 1 tablespoon of oil in a pan over medium heat and sear the foie gras about 1 minute on each side. Remove from the pan. In the same pan, cook the turbot until done, about 3 to 4 minutes per side. Remove the turbot from the pan. Cook the mushrooms until softened, about 2 to 3 minutes.

Build the lasagna by layering the potato, turbot, foie gras, and mushrooms.  Serve warm.