Stewed turbot

A student of Pier Bussetti, Andrea Spagoni has defined a cuisine less innovative and daring than that of the maestro, but with the imprint of his own creativity. This stewed turbot, with a perfect doneness, is presented with tomato slices that are lightly confit, powdered black olives, garlic chips and a quenelle of frozen turbot stock. The dish is finished with a tomato-olive oil emulsion and a scattering of fresh mint leaves.