Just pasta con bottarga di muggine, & rodaballo a la plancha again for dinner tonight. Had a salad to go with it.
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I thought that was flounder at first.
Oh, I like flounder too. My favourite recipe so far is steamed flounder with silky tofu & fermented black beans. The depicted one in my post is turbot though.
Dry brined cod then sous vide in olive oil w/ carrot top gremolata (recipe by Hetty McKinnon) w/ carrots, potatoes - both also sous vide - and green beans.
Not pictured Beausoleil Oysters from Aquabest (which was crazy busy)
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good god, man … that there is a plate of perfect cookery!!!
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This sounds interesting … would love the recipe if you’re willing and able!
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No problem, but no real recipe to speak of. I had some of these madarinquats which are pretty sour and so I squeezed them over the salad, and then added good olive oil and tossed it all together. That’s it! I usually use lemon or lime for this, any citrus will work pretty much
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Simple…I love it! Thanks, Zach! 
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It’s just a matter of tasting, mixing and balancing the acid, fat and salt until it all tastes good
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Top five best sandwiches on the planet.
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Cast iron Arctic char on a bed od beet greens with crisper garlic, ginger and Thai chiles.
Anyone agree with me that Arctic char presents better than salmon?
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Made beef tongue for the first time ($25 for a whole local wagyu) and had fun with some leftover slices, and also some already cooked pork belly that was in the freezer and needed to go. Crisped them in a pan and made musubi.
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Not for me. I think the best salmon is an order of magnitude better than the best Arctic Char. I also prefer salmon to Steelhead Trout
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Of course you are entitled to your opinion. And we’re arguing opinion. My view is that arctic char crisps better in particular
Sorry, but I also disagree with that too. Respectfully!
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But is your “best salmon” something like Copper River salmon?
That would be an unfair comparison to Arctic Char. But I’d say AC compares very well to an average supermarket Chilean “atlantic” salmon.