Today was a pretty busy service for lunch. Were supposed to max out at 50 covers and we had 52 today. Though we got a little bit of a treat as well as a surprise when we had a special order for a turbot. Who came to the fish station to cook it? None other than Martin himself. Ive had whole turbot once, when I rcently was at restaurante Elkano (a clue to the next post by the way). Its really a delicious fish that is a bit under appreciated in the US. None the less, take a look at these shots of the master at work..
The secret to cooking the fish is finishing it with a sort of vinaigrette. You take the oil that the fish was cooked in then pour it off in a heated pan, add some vinegar, mix and baste. Do this a couple times and you have a beautifully cooked and basted turbot.