World’s best turbot at Elkano- it’s all about the terroir, product and not ruining it. “Char-grilling a two kilo turbot requires a fish griller the size of the chosen turbot. Salt is sprinkled onto its light coloured side before it is placed on the grill. The embers must be moderate: neither too lively nor too low. And the golden rule that the turbot must be as close as possible to the fire, but without burning it, must always be kept in mind. After a few minutes it is drizzled with a little vinaigrette to moisten it; this hydrates the skin and prevents it from drying. After it has cooked on the dark side, it is removed and drizzled again with the vinaigrette so that it begins to emulsify with the gelatine.”
Herrerieta Kalea 2, 20808 Getaria, Gipuzkoa
Tel. +34 943 14 00 24
restauranteelkano.com
Excerpt from “Elkano: the culinary landscape” by Planeta Gastro
