1 x turbot approx. 4 kilos
1 x Galician potato
Velvet horn seaweed
Extra virgin olive oil
Vegetable charcoal briquettes
Extra virgin olive oil.
Heat 80g of charcoal until they are red hot and place them in a saucepan or casserole dish with a litre of olive oil. Cover and let sit for 24 hours. Afterwards filter, and the resulting oil will have acquired a smoky flavour.
Blanch the garlic three times and crush and mix in with the seaweed, oil, vinegar, paprika and salt.
Boil the potatoes with the skin until they are done. Afterwards peel and set aside.
Cut the turbot into slices approximately 250 grams per person. Place in a vacuum packed bag with a spoonful of smoked oil, salt and cook at 55oC for 18 minutes. Afterward toast in a frying pan.
Cut the potato into irregular portions and place the peeled potato on a plate and dress with the marinade. The turbot will be brought to the table on a hot stone for tableside deboning in view of the customer which will then be placed alongside the dressed potato.