This vinaigrette keeps the skin of the turbot from drying out as it cooks, and later becomes a sauce that will be spooned over the fish. 1. I may not have sorted out a place to stay, or even a plane ticket yet, but I've already mapped out an aggressive and detailed eating itinerary. “Both are family-run and in the Basque Country.” There were many contenders for Brat’s signature dish, not least the grilled turbot from which the restaurant takes its name (Brat is an Old English word for turbot). Either way, the coals should be at moderate heat—not at their peak intensity—so as not to burn the skin of the turbot. Elkano is located in Getaria, a small fishing village about a … Getaria is famous for its seafood, and the region's bright, slightly effervescent wine, Txakoli. Let people dig out the cheeks, and gelatinous bits from the head, sucking out every morsel of fish. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. In the case of Elkano, in Getaria (Guipúzcoa), which is attaining a legendary career of more than 40 years, the turbot stands out for its virtuosity, followed by the collar of hake, the clams and, recently, the hake cheeks and baby squid. I had pintxo routes mapped out, as well as directions for queuing up to reserve the best slice of tortilla in town. In an area that has many Michelin-starred establishments Elkano holds its own and its prestige and acclaim are well deserved. Of the items cooked on this grill, Elkano is best known for its grilled kokotxas (hake "throats" or "jaws"), and whole turbot. In Getaria, there isn't a place similar in elegant style to Kaia Kaipe or its more "famous" cousin Elkano (2 Repol suns, 1 Michelin star). “First, to be near the fish.” Elkano benefits from proximity to fresh, line-caught fish off the Urola Coast that Aitor knows by heart. Here you will get the best fish dish – char-grilled turbot. AKELARRE Avant-garde: a … Method First prepare the crushed potatoes. 「作り方を知る」のではなく「作りたくなる」料理レシピ動画メディア、それが「7 Cut Recipe|セブンカットレシピ」。 \かんたんおつまみレシピ!/ 「餃子の皮で簡単おつまみカルツォー… They served half portions of our appetizers (txangurro and kokotxas- both also highly recommended)as recommended by our server so that we would enjoy the fish and it was definitely the right way to go. He grew up in Rome, and is a die-hard fan of pasta, pizza al taglio, and AS Roma. Though not himself from the Basque Country, his latest recipe book is lovingly dedicated to its chefs and dishes and their significance to Spanish cuisine. Elkano in Spain has been serving exceptional fish since 1964. Choose turbot with creamy-white flesh. Grilled Turbot (rodaballo parrilla) is another famous seafood/dish served at Elkano and we opted for this for the main course.. Elkano、ゲタリアの写真: Turbot on the grill at Elkano - トリップアドバイザー メンバーが投稿した写真 (1,236 件) およびElkanoの動画をチェック This past June saw one of my most ambitious eating adventures to date, when my wife and I traveled to Spanish Basque country on our honeymoon. Once you have a good ingredient, says Aitor, the next important thing is not to ruin it! While cooking the light side, the dark side gets doused with a simple vinaigrette, the recipe for which is a guarded secret at Elkano, even from the cooks—it is prepared every night by one of two people who know the process, after the rest of the staff has gone home for the evening. In Elkano, the Michelin-starred fish restaurant we eventually head to after Agerre, this marriage is taken one step further, with the fish — turbot, traditionally — cooked in the wine. They take the most beautiful fish, cook it simply, but with such care. ...Grill Turbot a la Elkano. As homage to him I wanted to share the story of this man whose legacy of simple cooking using good products can be an example to cooks and chefs everywhere. Crisp yet tender flatbreads stuffed with spiced mashed potatoes. And it has to be, because that is the ethos of the restaurant, put in place by its founding chef, Pedro Arregui: "Buy well and don't ruin it." Though Aitor and his family know their home region acutely, they continue to learn. “Both are family-run and in the Basque Country.” “Both are family-run and in the Basque Country.” There were many contenders for Brat’s signature dish, not least the grilled turbot from which the restaurant takes its name (Brat is an Old English word for turbot). This special recipe works just as well with halibut, sole, plaice, or any other flat fish. It was taken to a nearby station, where it was filleted, then returned to our table and served onto our plates. When we visited Elkano it was a good season for turbot that, due to rising water temperatures, swim down to deeper colder water and as a … Every morning, a huge bed of charcoal is lit under the adjustable grates of the grill, so that by lunchtime it's hot and ready for the seafood. The cheeks, kokotxas in Basque, are a local favorite. And though we aren't restaurant critics, it was some of the freshest and best prepared seafood we've ever tasted. The grilled turbot is something you shouldn’t miss or the lobster and believe it or not we had steak, surf and turf. At the restaurant, this filleting and sauce-building are done tableside. Finally, it is important to know when the fish was caught. Had to go. Grill fish like the Basques (by not ruining it). Elkano is a restaurant of chefs; often recommended by all Spanish chefs I've chatted with; perfect for our birthday celebration lunch. The restaurant is known for their seafood, and in particular their grilled Turbot. Forego oil (it will cause flare-ups). Aitor is the son of the late Pedro Arregi, who founded Elkano in the 1960s and developed his own pioneering ways of grilling based on techniques used by local fishermen. We may earn a commission on purchases, as described in our affiliate policy. Cullen Skink Is a Scottish Soup That Rivals the Best Chowders. Some comments may be held for manual review. Elkano is also known for using the whole fish—and always has, long before head-to-tail cuisine was fashionable. Subscribe to our newsletter to get the latest recipes and tips! Turbot are rich in collagen, which turns to gelatin when subjected to temperatures over 122°F (50°C). (Photo by Matt Goulding) Elkano is the best fish restaurant in the world—period. Rich, meaty and gelatinous with lightly crusted flesh, the turbot at Elkano is one of the most wonderful seafood experiences on the planet. In a paellera (paella pan) for 8 people, heat oil and sauté onion on med heat until golden (about 10 min). : Hi Aitor, we are here at the restaurant Elkano. How I miss San Sebastian… How I miss San Sebastian… So I stumbled upon this beauty whilst pintxos hopping in the old quarters of San Sebastian (and was told by one of my best friends that I absolutely must try the La Viña cheesecake whilst there regardless of how full I am). However, you can still enjoy a turbot meal at the more informal Txoko, right next door to Kaia Kaipe, now under the supervision of Enrique Fleischmann of the Bailara restaurant in the Hotel Iriate Jaureguia. Preheat grill to medium-high (400°F to 450°F). Use the best product, and don't get in its way. They take the most beautiful fish, cook it simply, but with such care. We reserve the right to delete off-topic or inflammatory comments. As Aitor explains, a fish caught at 4am may stay on the boat four or five hours before the captain has caught enough to return to port. His approach to skillfully cooking only fish that are at their best is a gesture of respect to both the creature and to the diner. The grilled, whole turbot, for example, cooked over embers in what looks like a metal tennis racquet is a homage to the celebrated Elkano in the coastal town of Getaria. Elkano: Turbot heaven - See 1,330 traveler reviews, 1,224 candid photos, and great deals for Getaria, Spain, at Tripadvisor. Pan Fried Turbot recipe. Elkano is also known for using the whole fish—and always has, long before head-to-tail cuisine was fashionable. November 12, 2018 - bilbao, getaria, elkano, turbot, Interview, chef, fine dining Aitor Arregi is the owner of the restaurant Elkano in Getaria near Bilbao. Turbot is a large, sandy-coloured flatfish that, alongside Dover sole, lemon sole, halibut, plaice and brill, is one of the most readily consumed flatfish in the UK. Reserve the bones to make fish stock. I need to make sure I try Extebarri next time I go there (and of course, go back to Elkano again for their turbot). In a paellera (paella pan) for 8 people, heat oil and sauté onion on med heat until golden (about 10 min). Chargrilled Turbot at ‘Elkano‘ restaurant The family restaurant ‘Elkano‘ in a fishing village on the Bay of Biscay some 15 miles west of San Sebastian was awarded a Michelin star in 2015. And after the grill. It also happens to be an asador. “I could have chosen Barcelona or any city, but what is the point?” Instead, he chose to open Cataria in Cadiz to harvest the bounty of its rich coastal waters. Post whatever you want, just keep it seriously about eats, seriously. 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