9/25/2023 0 Comments Big flat fishThe biggest surprise was not the price, which at $135 was reasonable, I guess, for a “large format” dish designed to serve multiple people at once. “When you’re ready, we’ll flip the fish over and go to the other side.” “Because it’s such a rich fish,” she continued, “the juices will constantly collect - you’ll want to baste it as you go along.” She then glazed the otherwise unadorned seafood with additional drippings and began to delicately carve off the fillets. It was placed on a small trivet, sloping the dish slightly so that a sauce of vin jaune pooled to one side. I was at Foul Witch, the East Village wine bar that opened earlier this year, and a gleaming platter of whole turbot had just arrived at the table. May I?,” asked our server, as she drew a knife down the spine of my dinner. A turbot, which is quickly replacing branzino as chefs’ go-to whole-fish preparation.
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