Grilled turbot with golden potato rounds - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Frozen turbot 1.75 kg
• Table salt 3.75 g
• Plain flour 0.1 kg
• Sunflower oil 0.1 l
• Fried sauce for grilled fish 0.075 l
• Baker’s potatoes (Sliced roasted potatoes) 5.0 ud
• Intense olive oil 0.075 l
• Garlic, bulb 0.25 ud
• Parsley 3.75 g
• Potatoes 0.6 kg
• High oleic oil 0.05 l
• Onion 0.4 kg
• Margarine 0.015 kg