a gourmet kitchen

Serves 4

Ingredients: 1 Turbot, 4 Prawns, 400g potatoes, 200g fresh tomatoes, thyme, 1 carrot, 50g celery, 1 shallot, 1 garlic clove, 1 bay leaf, extra virgin olive oil, sugar, salt

Procedure:

• Gut the turbot and make fillets starting from the white side, remove fillet, turnover and proceed with the darker side. Set aside the fillets.
• Remove the gills from the turbot and accurately clean the fish-bone and head from any blood residuals
• Heat a heavy casserole with a little oil, add carrots, garlic clove and celery and cook for 2 minutes at medium heat. Then add the turbot fishbone and head. Cook another minute and add 2 liters of fresh cold water. Turn up the heat, bring to boil then turn down the heat to minimum and simmer for 30 minutes.
• Heat  another heavy casserole with a little extra virgin olive oil, add the finely chopped shallot and  simmer for 2 minutes. Add the potatotes finely chopped. Cook 2 minutes then add the thyme and  cover the potatoes with some fish stock. Simmer for about 20 minutes adding some stock if necessary.
• In the meantime plunge for 30 seconds the washed tomatoes in the boiling fish stock. Take them out and plunge them in cold water. Peel them and discard the seeds then finely chop the tomato fillets.
• In a heavy pan heat some olive oil with a clove of garlic, a pinch of sugar and a bay leaf for 30 seconds. Then add the chopped tomatoes and simmer for 10 minutes at low heat. Take out the bay leaf and garlic, and keep it warm.

• With a hand blender mix the potatoes adding 1 spoon of extra virgin olive oil, freshly grounded pepper and some stock to get to the right texture. Check the seasoning and add a pinch of salt only if really necessary. Keep it warm.

• Skin the turbot fillet, wet them with a little olive oil and sparkle with thyme. Prepare the prawns, getting rid of both the shell and the dark gut line. Wet them with a little olive oil.
• Heat a heavy pan and place the fillets of turbot, cook one side for 2 minutes, turnover and cook another minute. Set the fillets aside and keep them warm. Deglace the pan with a little stock and set aside the “jus”.
• Heat again the same pan and add the prawns. Cook them for 30 seconds, turnover and cook another 30 seconds. Set them aside. Deglace again the pan with a little stock and make a sauce with the two “jus” and a spoon of extra virgin olive oil.
• On a pre-warmed plate spread the potato soup, then add the turbot fillet, one prawn on top and some thyme to suggest the herb used in the recipe
• Sprinkle with the potato soup with a few drops of tomato sauce and a few drops of the “jus” sauce.

The Boqueria Market in Barcelona is for a food-lover the equivalent of a fair for a child.

While I am browsing through the orderly stacks of fruits and vegetables I try to figure out a recipe. That’s exactly my idea of cooking:  first go to the market and get the best fresh products you can find, then use your best technique to avoid ruining those products.

Often the simplest recipe gives the best result. This time I propose a  simple

Steamed artichoke with marjoram

Serves 4

Ingredients: 8 artichokes, 1 lemon, marjoram, garlic, extra virgin olive oil, black pepper (possibly Sarawak)

Procedure:

• Take out the stiffer most external leaves from the artichokes, divide them in four, get rid of the choke (the mass of immature florets in the center of the bud) and immediately put them in a bowl with a squeezed half a lemon and water. The lemon prevents the artichokes from becoming brown (that is oxidize)
• Slice each quarter of artichoke in three slices
• Heat the olive oil in a heavy based pan and add the garlic, cook for 30 seconds
• Add the artichokes and sauté for 2 minutes at quite high heat, take out the garlic, add some boiling water (artichokes need to be almost covered with water), a pinch of salt, turn down the heat and simmer for 10-15 minutes
• Artichokes are ready when soft enough to be breakable with a fork ma are not smashed. Take out from the heater and season with freshly chopped marjoram and some lemon peel very finely chopped
• Divide between 4 plates, drizzle with extra virgin oil and season with freshly ground black pepper.

Of course you must use the best extra virgin olive oil, fresh marjoram and always freshly ground the pepper. This is not optional: the scent of fresh herbs and spices is what makes the difference.

I love Sarawak black pepper. It comes from a Malaysian state on the island of Borneo and I think its flavor is especially elegant and well paired with the lemon peel.

Extra virgin olive oil: if you don’t know which one to choose from the shelf buy the most expensive one, the quality it brings to your meal is well worthwhile the extra price.  I may advice an excellent extra virgin olive oil coming from Tuscany, “Olivastra Seggianese” from Frantoio Franci.  Every oil coming from this farm is just great, Olivastra Seggianese is especially good for this recipe since the oil itself has a distinct artichoke flavor and reminds of banana in the end.