1. about a quarter of the pomelo thickly remove the peel and give away 6 fillets. Cut the fillets lengthwise into 2-3 wedges. Finely grate the zest from half of the lemon and set aside. Squeeze 3 tbsp juice from one lemon. Squeeze the remaining pomelo as well.
Peel the shallots and dice very finely. Heat with the lemon and pomelo juice and boil to 50 ml. Dice 75 g butter and set aside until very cool.
Blanch tomatoes, rinse, skin and cut in half lengthwise. Scrape out seeds, cut flesh into wedges about 1 cm wide. Roughly chop kitchen herbs and cover and set aside to cool. Coarsely crush peppercorns in a mortar and sugar in a small frying pan until golden brown.
Season the turbot fillets with salt and season with the coarse pepper. Roast in olive oil on the bone side for 3-4 min at high temperature until golden brown, then turn to the other side and remove the frying pan from the kitchen stove. In the meantime, add the remaining butter to the caramel form, foam up and cook the tomatoes in it for 1-2 min. Season with salt and cayenne.
Bring the citrus and shallot mixture to the boil. Gradually mix in the butter cubes until the sauce thickens. Season with salt, cayenne pepper, and the lemon zest. 8.
8. arrange turbot fillets, seared side up, on warm plates, surround with tomato strips and pomelo fillets, and bring to table with herbs and citrus butter.