1. Remove the skin from the turbot, cut into 4 equal portions, and set aside in a cool place until needed.
2. Brush one side of the turbot portions with the beaten egg yolk; arrange the bread cubes on the fish in a checkered pattern, season and sprinkle with the chopped parsley;
3. cook, bread side down, in clarified butter in a non-stick pan until lightly golden.
4. Turn over; finish cooking in the oven; remove and set aside.

Sauce

1. Place the cold butter in a skillet; cook until browned;
2. strain into a saucepan containing the capers, salt and pepper;
3. add the puréed parsley, the vinegars and beet juice; correct the seasoning.

Presentation

1. Steam the beet strips until tender.