Visiting friend in Rovinj, Croatia who
farms his olive trees in bio-dynamic method. It is the time to buy the freshly
bottled extra virgin olive oils from end of last year's harvest.
Our friend welcomed us with a 2kg lobster
caught from the sea around there, it is as sweet as the best one I had eaten in
Brittany years ago.
Rovinj is a good place to taste wild turbot,
to cook, remove gut, bake whole at 220˚C for 10-15 minutes for 1kg to 1.5kg, then switch off heat and rest inside for another 10 minutes. Peel skin off and sprinkle fine sea salt and extra virgin olive oil before serving. My favorite part is the fin
muscles along the edge.
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| turbot |
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