Turbot With Dried Octopus Broth And Cream Of Carmelized Carrot

Everything that defines Isaac Salaberria’s work, especially as far as seafood is concerned, is confirmed again in this recipe, for the umpteenth time. As always, it is composed of a main ingredient cooked at a low temperature submerged in oil, achieving a gustative and tactile naturality aspect that has no precedent. The fish filets, whole and with bones, are seasoned with grey Guérande salt for five minutes. They are then cut and confited in olive oil at 60º C for seven minutes. They are kept in their juices and, at serving time, are filtered with heat until acquiring a temperature of ...