Turbot with Corn Milk and Zucchini Gremolata | RICARDO

Ingredients

• 1 shallot, thinly sliced
• 1 tbsp (15 ml) olive oil
• ½ cup (75 g) fresh or frozen corn kernels, thawed (about ½ ear of corn)
• 1 cup (250 ml) milk
• 1 small zucchini, cut into small dice
• 1 celery stalk, cut into small dice
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ lemon, zest and juice
• 2 tsp (10 ml) honey
• 2 small zucchini, sliced into thin rounds
• 1 cup (150 g) fresh or frozen corn kernels, thawed (about 1 ear of corn)
• 2 tbsp (30 ml) olive oil
• 1 ½ lb (675 g) turbot fillets