Grilled whole turbot is a mainstay on the Spanish Basque coast, particularly in the fishing village of Getaria, which is famous for the seafood that arrives at the docks from the Bay of Biscay, and the region’s bright, energetic white wine, Txakoli (you may also hear it called Txakolina). A flat fish with very high amounts of natural gelatin, turbot is well-suited for grilling whole, with its scaleless skin trapping the gelatin as it cooks, keeping it rich and succulent even over high heat.
A simple vinaigrette is drizzled over the turbot while it’s on the grill. This vinaigrette keeps the skin from drying out, and eventually becomes a sauce when it’s stirred together and emulsified with the gelatin-rich cooking juices from the turbot.
Published at Wed, 18 Sep 2019 12:58:06 +0000