Add <quantity>3<unit>tbsp</unit></quantity> of plain yogurt to a bowl

Add <quantity>½<unit>tsp</unit></quantity> of turmeric powder, <quantity>½<unit>tsp</unit></quantity> of red chili powder, and <quantity>1<unit>tsp</unit></quantity> of cumin powder

Add <quantity>1<unit>tsp</unit></quantity> of coriander powder and <quantity>1<unit>tsp</unit></quantity> of garam masala

Add the zest of <quantity>½</quantity> lime

Squeeze the juice out of <quantity>½</quantity> lime over a strainer

Finely grate <quantity>1</quantity> garlic clove

Finely grate <quantity>1<unit>thumb</unit></quantity> of ginger

Mix to combine

Season with salt and ground white pepper to taste

Add <quantity>1<unit>tbsp</unit></quantity> of corn oil and whisk until homogeneous

Adjust the acidity levels with more lime juice and zest if desired

Cut <quantity>350<unit>g</unit></quantity> of turbot filets into medium chunks and place them into the seasoned yogurt

Cover with cling film, pressing it against the surface, and place it in the refrigerator for 1h to marinate

Prepare an ice bath

Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of chervil, <quantity>⅓<unit>bunch</unit></quantity> of dill, and <quantity>⅓<unit>bunch</unit></quantity> of parsley to the ice bath

Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of tarragon to the ice bath

Cut <quantity>⅓<unit>bunch</unit></quantity> of chives into <quantity>3<unit>cm</unit></quantity> pieces and place it in the ice bath

Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of coriander to the ice bath

Divide the marinated turbot into skewers. Use two skewers if the pieces are too wide, one on each end

Cover the bottom of a grill with charcoal and form a very hot brazier

Place the skewers over the grill and cook the turbot for 3m, turning around occasionally, until it starts to cook

Drizzle some extra virgin olive oil over the turbot and cook for another 3m, turning around occasionally, until tender and golden brown on both sides

Remove from the grill and drizzle with more extra virgin olive oil

Line a tray with paper towels and place the herbs on top of it to drain the excess water

Place the drained herbs on a container

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>2<unit>tbsp</unit></quantity> of white wine vinegar

Add flaky salt and white pepper to taste, and mix it to season. The herb salad is ready

Add lime zest and juice to taste

Remove the skewers from the turbot and plate the fish on the final dish

Drizzle extra virgin olive oil to taste and top with the Herb Salad. Add more olive oil if needed

Add flaky salt and ground white pepper to taste

Garnish with edible flowers. The turbot with herb salad is ready

Enjoy! It’s not only beautiful, but delicious!