1. for the marinade, wash the orange hot and rub it dry. peel a quarter of the orange peel with a juliennereisser. Squeeze the orange and lemon and pour the juice into a shallow bowl with the orange strips. Coarsely pound the coriander and peppercorns in a mortar and add. Place turbot fillets in marinade and let sit for 1 1/2 hours, turning once to the other side.
Remove the peel from the potatoes and cook them in boiling hot salted water for 25-half hours. Quarter the peppers, remove the stem and seeds. Place skin side up on a baking sheet and roast on the 3rd rack from the bottom under the broiler for 8-10 min until the skin blisters black. Cover the peppers with a wet dishcloth and cool, then skin. Cut the bell pepper pieces in half diagonally. Peel the shallots and cut into thin wedges. Rinse and dry the parsley and pluck the leaves. Heat the milk and set aside. Drain the water from the cooked potatoes and steam the potatoes. Put the potatoes in a potato ricer and press them through a press. Add the hot milk and stir until smooth. Season with salt and some freshly grated nutmeg and keep warm.
Peel the garlic clove and cut into fine slices. Remove the turbot fillets from the marinade, drain well and dry with kitchen roll. Heat 1 tbsp. olive oil in a saucepan, sauté the shallots and peppers.
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