Ingredients

• a rumble
• 150 g dried hake beans
• 2 pcs shallots
• 2 pcs lettuce hearts
• extra virgin olive oil
• salt

For the turbot, beans and lettuce recipe, soak the beans in water for 6 hours; then cook them in a saucepan covered with water for 40-45 minutes. Fillet the rhombus, obtaining 4 fillets that you will leave with the skin.
Peel the shallots, cut them in half and brown them in a non-stick pan with a little oil for 2 minutes. Add the turbot fillets, resting them on the skin side. Cook them for 2 minutes, add salt and turn them on the pulp side. After another 2 minutes remove the fish from the pan. Drain the beans and flavor them briefly in the pan of the turbot, adjusting with salt. Cut the lettuce hearts in half and roast them on a grill for 3 minutes. Serve the turbot fillets on lettuce hearts, adding the beans and the shallots. To know If you choose coco beans, small and round and with a very thin peel, you can cook them directly without having to soak them.

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