The Wine Spectator calls the family-owned da Fiore the best restaurant in Venice. The New York Times praises chef Mara Martin and her husband, Maurizio, as "the city's most respected restaurateurs," known internationally for their food, regional wine list, and hospitality. In his appreciation, Victor Hazan writes, "Marcella and I raise our glasses to what you have achieved and to what, since you are both so amazingly young still, you may yet accomplish." Now, in The da Fiore Cookbook, their son, Damiano Martin, pays tribute to his parents' vision, sharing their recipes and their passion for Venice.
Accompany the Martin family as they throw open wide the doors to the magical city of Venice. Stroll through the markets of Venice with Mara as she shops for the freshest ingredients. Discover the city's rich culinary history and traditions through Damiano's delightful narrative. Explore the outstanding wines of the Veneto with Maurizio's wine-pairing suggestions.
With a blanket of golden crisp, paper-thin potato slices fanned out over the fillet, our roasted turbot is a da Fiore favorite. The potatoes hold the delicate flatfish fillets together, seal in the turbot's moisture, and soak up the flavorful juices that do manage to escape. Turbot, which is similar to our rombo, is readily available whole, so you should make a very flavorful broth out of the bones and head. Substitute halibut if turbot is unavailable. Practically every ounce of this delicious show-stopper can be prepared ahead of time, making this a wonderful dinner party dish.
Servings: 4 to 6
Turbot Broth
1 pound head and bones from turbot, well rinsed
1 celery stalk, halved
1 carrot, quartered
1/2 small onion
2 quarts water
Salt
Turbot
2 tablespoons extra virgin olive oil plus more for drizzling2 large baking potatoes
One 750-ml bottle dry white wine
1 quart water
Salt
Four (5- to 6-ounce) turbot fillets
2 tablespoons finely chopped chives plus 1/4 cup
2 tablespoons finely chopped flat-leaf parsley plus 1/4 cup
1 large egg beaten with 2 tablespoons water
1/3 cup unseasoned breadcrumbs
5 tablespoons unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
1/2 cup finely chopped basil
2 cups hot turbot broth (see above)
To prepare the broth, place the fish head and bones, celery, carrot, and onion in a large pot. Cover with the water and season with salt. Bring to a boil, then reduce the heat and simmer for 30 minutes, skimming the surface frequently to remove the foamy scum or impurities. Using a ladle, strain the stock through a fine-mesh strainer into a container. If not using immediately, cool in an ice bath, then cover and refrigerate for up to 2 days.
Preheat the oven to 450 degrees F Lightly coat with the oil a shallow baking pan large enough to hold the turbot fillets in one layer without touching.
Wash and peel the potatoes, then cut into paper-thin slices on a mandoline or the wide slicer of a box grater. In a medium saucepan, combine the wine and the water and season with salt. Bring to a boil. Add the potatoes and cook for 30 seconds. Drain into a colander immediately. Transfer the potato slices to a bowl of ice water. Drain again.
Season the fillets with salt and sprinkle with the 2 tablespoons chives and 2 tablespoons parsley. Wrap each fillet completely in sliced potatoes, overlapping the slices across the width of the fillet. Lightly brush with the egg wash and sprinkle the tops with the breadcrumbs. Drizzle the potato-wrapped fillets with olive oil. Pour the turbot broth into the pan to a depth of);4 inch. Place the pan in the oven and roast for 15 minutes or until the potatoes are crisp and golden. As the fish cooks, prepare the sauce.
To prepare a roux, melt the butter in a medium saucepan over medium heat. Add the flour, stirring to incorporate. Stir in the basil and 1/4 cup each of chives and parsley; cook, stirring with a wooden spoon, until the flour becomes lightly golden, 4 to 5 minutes. Do not allow the roux to brown. Slowly add the fish broth, whisking to incorporate. Bring the sauce to a boil, then lower the heat to a simmer and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt.
Serve the potato-crusted turbot with the herb sauce.
