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Bryan Newman
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Bryan Newman commented on a post on Blogger.
Hi Jeremy,
Thank you for the email.

As you may have read this a blog for those who dine in French restaurants. I have spent one month a year, or more, working in industry and enjoying French cuisine.

I am a passable cook but far from being a chef or anywhere near to being any more than an amateur. . I pass on to my readers the information I receive from chefs, maitre D's and food wholesalers including fish wholesalers. To be sure the information in one fishing village or port is not always the same as my next visit, but it always adds to my knowledge. The most important information I pass on is as result of my tasting experience which varies from restaurant to restaurant.

I would be careful to advise an amateur cook to take on a whole wild turbot. You offer fish that weigh around 3 kilos and the wild turbot that I have seen in the wholesale fish markets in France are mostly over 5 kilos. Maybe the smaller fish are sold directly to the retail shops?

Since I a not a chef but a practiced diner I would not make recommendations on cooking turbot, though all the chefs and maitre 'Ds that I have met seriously recommend nearly all fish cooked with the bone in and that is understandable. Nevertheless for the home cook including myself wild filets will be the best considering the size of my kitchen equipment; few of us could handle a 5 kilo, or even a 3 kilo whole turbot.

I find that farmed filets are very different in texture, the taste differences are usually disguised with a sauce. For that reason wild turbot wins hands down on texture alone.. As a diner the best turbot dish I remember and still makes my mouth water when I remember that meal was the last menu listing in my post. That was wild poached turbot cooked in its own juices and served with a a wonderful sauce.

Good luck with the Fish Society.

Sincerely,

Bryan Newman
Behind the French Menu

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Thank you for the comment and compliment.  Great photos. living close to wild must be a joy...one obvious question comes to mind.  How do the taste?
Bryan

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