Directions
- 1Remove the fins from the turbot.
- 2Make a cut between the bones and the meat, leaving the fatty area.
- 3Season the turbot with a little salt, on both sides.
- 4Add a little water to the baking dish.
- 5Cover the turbot with silver paper, ensuring it is well sealed.
- 6Bake the turbot at 170 degrees Celsius for 35 minutes.
- 7While the turbot is baking, laminate two garlic cloves into chubby sheets.
- 8Pour the necessary olive oil into a pan.
- 9Add the raw laminated garlic and a couple of chili peppers to the oil.
- 10Heat the oil over very slow fire until the garlic is boiling super slowly.
- 11Turn off the fire and let the residual heat infuse the scent of the garlic and the spiciness of the chili pepper.
- 12Once the turbot is baked, remove it from the oven and let it rest for about 3 minutes.
- 13Uncover the turbot.
- 14Cut along the center line and skirt around the edges to break the skin.
- 15Cut through the head.
- 16Use a spoon to separate the meat from the bone.
- 17Plate the turbot.
- 18Collect the collagen released by the turbot during resting.
- 19Sneak all the collagen into a small container.
- 20Add a little bit of the collagen and olive oil at the same time into a strainer.
- 21Emulsify the pil pil sauce by moving the strainer back and forth.
- 22Serve the turbot with its pil pil sauce.
Ingredients
- 1 turbot
- salt
- water
- 2 garlic cloves, laminated
- olive oil
- chili peppers
Equipment
ovensilver paperspoonstrainer
Tips
- Remove the turbot fins.
- Leave the fatty area of the turbot to provide collagen for the pil pil.
- Confit the garlic and chili peppers in olive oil over very low heat, then turn off the heat and let the residual heat infuse the flavors.
- Rest the baked turbot for 3 minutes to release collagen.
- Use a strainer to emulsify the pil pil sauce.
- You can create 1,000 versions with different oils or garrisons, or by adding white wine.
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