الوصف
"If the skin doesn't come off, the fish isn't cooked."
Line-caught turbot. Heavy salt. Rested on a tray to catch its own
juices. Cooked over fire — Basque style. Finished with seaweeds
picked from the beach 100 yards from the kitchen, a soy glaze,
and a touch of plankton.
No Guernsey butter sauce. The seaweed does the work.
This is how Guernsey's only Michelin star restaurant cooks fish.
💾 Save this for your turbot technique.
▶ Watch the full feature → https://youtu.be/UsmNiFpI5ww
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#SeaweedCooking #Guernsey #BasqueCooking #MichelinStarChef #FoodForChefs