Aitor explaining the Art of Eating a Turbot at Elkano
Getaria is a charming fishing village on the Cantabrian sea backed by green hills covered with trellised grape vines and home to some of the world’s best fish restaurants. Elkano is specialised in the grilling of turbot and is by far the most well known. If you're lucky, Aitor the owner of this Michelin Starred restaurant will walk you through a game changing experience in how to understand and appreciate seafood.
Пікірлер: 8
One of the cullinary highlights of my trip in basque country, if not the highlight. It amazes me Aitor was as detailed and patient and kind with us as he seems here, and probably is with everyone he serves. It's beautiful to see people with such care for their craft.
Thank you for sharing!
Hello! I really appreciate this! Could you provide the recipe that was used for this amazing dish? Thank you!!
@empireoflightz
Жыл бұрын
It's a family recipe passed over generations and for which people come to their restaurant from all over the world with 3 months waiting list, they're not going to simply give you the recipe :) and even if they did you wouldn't be able to source the Talbot which they get from local fishermen, nor would you have the special grill you need for it
@oldironsides4107
Жыл бұрын
They use either ammonia or straight up piss.
@divadjm
2 ай бұрын
@@empireoflightzThe uniqueness of this dish is not based on some “secret family recipe”. Any competent, skilled cook could prepare this dish if they had access to the SAME fish and the SAME tools used to prepare it…if the restaurant used a live fire then you would need to use the SAME wood as well. It’s a regional specialty. Likewise, Europeans experiencing Texas barbecue (mesquite smoked brisket) for the first time will not be able to reproduce it at home because you need a specific type of wood, specific type of beef, specific type of offset smoker, etc.
El mejor rodaballo que se puede encontrar en el mundo!
I’ve had the pleasure