Went to San Sebastian for a day out and come
back with a few seasonal fish, the market there is wonderful, lots of choice.
Turbot
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| turbot before cooking |
It is the easiest to cook, and for me, the most
delicious of white flesh fish.
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| turbot after baking |
Simply season with salt on both sides of fish
for half a day, bake at 200˚C for 12 minutes, rest with oven door ajar for 5
minutes (for a 1kg fish).
Anchovy
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| anchovy |
This is the fattest I have ever seen, the store owner removes guts and back bones. I decided to have them
semi raw, lovely firm and meaty.
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| anchovy after removing gut, head and backbone |
Season with salt and pepper for at least half a day, quick
rinse with rice wine to remove the slight fishy smell, then quick rinse with
lemon juice to sterilize the surfaces without cooking too much and leaving a
sour taste.
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| anchovy semi raw |
Dry the fish, arrange on plate and drizzle
olive oil on top before serving.
Little flat fish
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| little flat fish |
A tiny flat fish, and
according to store owner, this is their final size.
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| little flat fish with head and skin removed |
They cut the head off and pull away the
black skin, really great service.
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| fried little flat fish |
Season with salt for at least half a day, shallow
fry until golden, they are great with a glass of white wine.
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