Grilled turbot with potato and seaweed marinade
Chef Rafael Centeno of Maruja Limón serves us his modern Galician cuisine in the form of this delicious turbot recipe...Yum!
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Fine-mesh sieve
- Mortar and pestle
- Hot stone
- Baking dish
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Stove
- Plate
- Serving platter
Ingredients
- 1 x turbot approx. 4 kilos
- 1 x Galician potato
- Wakame seaweed
- Sea lettuce
- Velvet horn seaweed
- Paprika
- Extra virgin olive oil
- Jerez vinegar
- Garlic
- Salt
- Smoked oil
- Vegetable charcoal briquettes
- Extra virgin olive oil.
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