Grilled turbot with dressed potato purée

Ingredients

• Turbot fillets (800 grams)
• Pre-cooked bread (1 pc.)
• Sunflower oil (100 ml)
• Olive oil (2 tbsp.)
• Salt
• White pepper
• Potato (300 g)
• Water
• Fresh thyme (1 sprig)
• Garlic (1 clove)
• Virgin olive oil (60 ml)
• Sliced Recebo ham