We reserve the right to delete off-topic or inflammatory comments. 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. Paco Ferreras, Elkano’s fish buyer for more than 40 years, arrived with boxes of mottled turbot, slimy with mucus, a sign of freshness. Subscribe to our newsletter to get the latest recipes and tips! Some comments may be held for manual review. And with no scales to worry about, there isn't a lot of pre-grilling fussing about to be done; the fish should be already gutted by your fishmonger*. “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). At the restaurant they grill the Turbot with a unique fish basket that limits direct contact between the fish and grill grates. This usually works out well for my travel companions, who don't have to worry about eating poorly, so long as they don't mind downing four squares a day and embarking on the odd food-related pilgrimage. Located in the idyllic fishing town of Getaria, Elkano is one of Basque Country's best fish restaurants to savour turbot. It is known as "Lourdes water," but, for our purposes, I use a simple olive oil and white wine vinaigrette in a 3:1 ratio. After the 4 minutes are up on the white side, the fish gets flipped over one final time, and finishes cooking on the dark-skin-side for another 4 minutes, resulting in a 12-minute total cook time. Elkano is also known for using the whole fish—and always has, long before head-to-tail cuisine was fashionable. The restaurant is known for their seafood, and in particular their grilled Turbot. As with the previous flip, the white side now gets a heavy dose of vinaigrette, before the turbot is taken off the grill and transferred to a serving platter. I hated doing due diligence during my very short-lived career as a paralegal at a DC law firm, but I will put in way too many hours figuring out where to find a really good meal. Grilled Turbot (rodaballo parrilla) is another famous seafood/dish served at Elkano and we opted for this for the main course.. (Photo by Matt Goulding) Elkano is the best fish restaurant in the world—period. When planning a trip, I know where I am going to eat before any other logistical details are settled. 3. They have been incorporating new delicacies to the grill. This special recipe works just as well with halibut, sole, plaice, or any other flat fish. The whole Turbot fish is another dish that has put Elkano on the map. The basic principle of grilling whole turbot in the Elkano style is simple. Everything is cooked simply, and perfectly. After he passed away a few years ago, Aitor took over running the restaurant. Cook it. I tracked down a couple of these fish baskets while in Getaria (the ones I got aren't perfect for turbot, and should be a little wider), but haven't been able to find them here in the States yet. The skin should blister, and the edges should become crispy, like potato chips. Located in Getaria, a small Basque fishing village, the speciality of this one Michelin-starred restaurant is Rodaballo (Turbot), simply grilled over burning charcoal with a generous sprinkle of salt and a secret sauce that coaxs the gelatin from the fish. 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. Turbot. The topside is dark skinned since it faces the sea; the bottom is lighter as it is always against the sand. “I had lunch at a fabled fish restaurant called Elkano, just a 30-minute drive If you are ever in this part of the world Comments can take a minute to appear—please be patient! : Hi Aitor, we are here at the restaurant Elkano. At the restaurant, this filleting and sauce-building are done tableside. TURBOT FROM RESTAURANT ELKANO, GIPUZKOA, SPAIN ‘This is one of my favourite restaurants in the world , and I’ll always order the wood-roasted turbot. Reserve the bones to make fish stock. Aitor’s skill on the grill involves managing heat and cooking length to achieve the right level of doneness, without drying out the fish. I had pintxo routes mapped out, as well as directions for queuing up to reserve the best slice of tortilla in town. The technique that goes into cooking fish this well over charcoal is humbling online from Trading! 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