The incredible Turbot Pil Pil from @estimarzafra , Madrid 🇪🇸🔥
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Easily my favourite fish when made like this. There’s something really special about a restaurant that can truly nail this sauce. It’s ultra-simple on paper, but properly technical in practice.
At Estimar they grill the turbot for just a few minutes in the Josper,... More
The incredible Turbot Pil Pil from @estimarzafra , Madrid 🇪🇸🔥
-
Easily my favourite fish when made like this. There’s something really special about a restaurant that can truly nail this sauce. It’s ultra-simple on paper, but properly technical in practice.
At Estimar they grill the turbot for just a few minutes in the Josper, before resting it and finishing it gently so all the natural juices collect in the tray. Turbot is incredibly rich in collagen and as it cooks, that collagen converts into gelatin. It’s this gelatin that is emulsified with the fish juices and olive oil to create a super cohesive, naturally creamy, silky-smooth sauce. Nothing quite like it.
Clean, sweet turbot, deep olive oil richness, gentle garlic warmth, subtle chilli heat. It’s a crazy bite. Meaty, buttery, with a beautiful light char.
Had lots of bites here but this was the star. More on Estimar this week. NF x Less
