21 Jul Oven-Roasted Turbot with Lemon
Weekend Special: July 22-24, 2016
InspirationItaly upholds many dining customs, varied by region and season, which all stem from ancient traditions that commemorate significant moments in history.
The Regata Storica di Venizia, for example.
In honor of the welcome given to the King of Cyprus’s wife in 1489, when she renounced her throne for Venice, the cobalt waters of the Grand Canal are flecked with boats caparisoned in sixteenth century regalia for many months. And sitting down to partake of frutti di mare there at that time, you will find nothing that’s not fresh from the sea that morning, sumptuous (like robust turbot), smothered with lemon slices, roasted with elegant white wine, filleted, and presented in its own juices.
This weekend Chef Luisa Silvia would like to offer a glimpse of just how magical this five-hundred-year-old dining ritual (one of many) can be with Rombo al forno al limone.
Rombo al forno al limone begins with a whole turbot. It’s covered with lemon slices and roasted with a refined white wine. Then carefully cleaned and filleted. Finally served with purple potatoes, haricot vert, a confit of cherry tomatoes, and chanterelles