La storia
The turbot is baked whole in a shell of Trapani salt and herbs, then cracked open at the table. What comes out is steam, and the smell of the coast.
Fennel braised in its own juice, Taggiasca olives, a sauce of the turbot’s bones and good butter.
Provenance
Where it comes from
- Rombo chiodatoPescheria GalliViareggio, Toscana
- Sale marinoSaline Ettore e InfersaMarsala, Sicilia
- Olive TaggiascheFrantoio RoiBadalucco, Liguria
Suggested pairing
VinoFiano di Avellino 2020 — Ciro Picariello
Senza alcolFennel pollen, grapefruit, saline
AllergensFish, milk. For two guests.