Beet Turrets with Turbot Tartar

1. fish fillet rinse, dry and chop very finely or grind through a meat grinder. Stir in parsley, then season with salt, pepper and juice of one lemon.

2. rinse chili pepper, cut lengthwise, remove seeds, remove all white inner skins and cut lengthwise into narrow strips.

Rinse beet, peel and shave off very thin slices or cut on a slicer.

Dry the slices and arrange them decoratively with the turbot tartar on plates and decorate with chili strips.

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