What fish is this?
It came from Portugal. Line caught. Six kilos in all. It took less than 48 hours from the time it came out of the water to its arrival at Manresa's kitchen door. Shipped in a special cool container, it never had direct contact with ice. That would have been ruinous to the delicate, precious flesh. Chef broke it down and cooked every single piece himself, on a pan, slowly basting with plenty of butter.
That simple. That's the glory of this fish. It hardly needs any intervention.
Two pieces made it home with David tonight. This is not exactly fitting in with my Eat Local campaign this month, I know, but I never said I'd eat exclusively local. And there's not a chance I'm turning this thing down. What is it? Do you know?