Grilled turbot with vegetables and couscous - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Frozen turbot 1.75 kg
• Table salt 1.5 g
• Intense olive oil 0.05 l
• Garlic, bulb 1.5 ud
• Parsley 2.5 g
• Vegetable stock 0.5 l
• Couscous 0.35 kg
• Intense olive oil 0.025 l
• Mixed vegetables (Jardiniére) 7.5 ud
• Onion 0.1 kg
• Carrots 0.05 kg
• Green leek 0.15 ud
• Parsley 0.001 g
• Water 0.5 l
• Frozen peas 0.225 kg
• Carrots 0.188 kg
• Runner beans 0.113 kg
• Natural mushrooms 0.15 kg
• Table salt 5.625 g
• Sunflower oil 0.075 l