One of the cullinary highlights of my trip in basque country, if not the highlight. It amazes me Aitor was as detailed and patient and kind with us as he seems here, and probably is with everyone he serves. It's beautiful to see people with such care for their craft.
It's a family recipe passed over generations and for which people come to their restaurant from all over the world with 3 months waiting list, they're not going to simply give you the recipe :) and even if they did you wouldn't be able to source the Talbot which they get from local fishermen, nor would you have the special grill you need for it
@@empireoflightzThe uniqueness of this dish is not based on some “secret family recipe”. Any competent, skilled cook could prepare this dish if they had access to the SAME fish and the SAME tools used to prepare it…if the restaurant used a live fire then you would need to use the SAME wood as well. It’s a regional specialty. Likewise, Europeans experiencing Texas barbecue (mesquite smoked brisket) for the first time will not be able to reproduce it at home because you need a specific type of wood, specific type of beef, specific type of offset smoker, etc.
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One of the cullinary highlights of my trip in basque country, if not the highlight. It amazes me Aitor was as detailed and patient and kind with us as he seems here, and probably is with everyone he serves. It's beautiful to see people with such care for their craft.
Thank you for sharing!
El mejor rodaballo que se puede encontrar en el mundo!
dey iat es ké? nuevo ingles?
Hello! I really appreciate this! Could you provide the recipe that was used for this amazing dish? Thank you!!
It's a family recipe passed over generations and for which people come to their restaurant from all over the world with 3 months waiting list, they're not going to simply give you the recipe :) and even if they did you wouldn't be able to source the Talbot which they get from local fishermen, nor would you have the special grill you need for it
They use either ammonia or straight up piss.
@@empireoflightzThe uniqueness of this dish is not based on some “secret family recipe”. Any competent, skilled cook could prepare this dish if they had access to the SAME fish and the SAME tools used to prepare it…if the restaurant used a live fire then you would need to use the SAME wood as well. It’s a regional specialty. Likewise, Europeans experiencing Texas barbecue (mesquite smoked brisket) for the first time will not be able to reproduce it at home because you need a specific type of wood, specific type of beef, specific type of offset smoker, etc.
I’ve had the pleasure