Pre-salt the turbot fillet and set aside. Chop the langoustine tails, coriander, shiso and lime zest, mix with salt and layer on top of the turbot filet, and wrap the truffle slices around it. Preheat an oven to 70’c combi steam and bake the turbot roll for 8-9 minuts. Check while cooking by feeling the inside with a cooking needle. Remember, that 10 seconds is a lifetime for a fish.