Turbot Rolls with Smoked Salmon Filling

Peel the shallots and chop finely. Heat 1 tablespoon butter in a pan and fry the shallots in it until soft. Remove from heat and let the shallots cool slightly.

Rinse the parsley, shake dry, pluck the leaves and finely chop. Mix the chopped parsley with the shallots.

Cut the smoked into small pieces and add to the shallot mixture along with chervil and 1 tablespoon lemon juice, and season with salt and pepper.

Season the turbot fillets on inside with salt and pepper, and drizzle with the remaining lemon juice.

Top the turbot fillets with the shallot and smoked salmon mixture.

Fold the fillets and secure with wooden skewers.

Spread the flour in a shallow dish. Whisk the egg in a deep plate and spread the breadcrumbs in another plate. Coat the turbot fillets first in flour, dip in the egg, and finally roll in the breadcrumbs.

Heat oil and remaining butter in a pan and fry the stuffed fillets on each side for about 5 minutes over medium heat.