Sammic scholar for BasqueStage Tracy Chang prepares one of her favorite dishes from Restaurant Martín Berasategui, red mullet, or salmonete. The fish is prepared in a really cool way: with scales flipped, she essentially bastes the fish with scathing hot oil, cooking it to perfection. She adds her own twist with ratatouille with a touch of porcini and “pearls” of soy, and serves it all with “norioli”, or aoili made with Japanese seaweed.
Oh, and for this final BasqueStage video, she’s joined by some ‘special’ guests. Just watch.
Thank you. It looks like a lot of fun and delicioso, too.