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If the Skin Doesn't Come Off, the Fish Isn't Cooked | Michelin Star Turbot #chefselection #cooking
0:40
YouTubeThe Staff Canteen
If the Skin Doesn't Come Off, the Fish Isn't Cooked | Michelin Star Turbot #chefselection #cooking
"If the skin doesn't come off, the fish isn't cooked." Line-caught turbot. Heavy salt. Rested on a tray to catch its own juices. Cooked over fire — Basque style. Finished with seaweeds picked from the beach 100 yards from the kitchen, a soy glaze, and a touch of plankton. No Guernsey butter sauce. The seaweed does the work. This is how ...
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