Rowley Leigh reveals three dishes that recently impressed his taste buds
TURBOT WITH POACHED EGG AND OLIVE OIL
I had a dish at Le Savoie in France that was just a piece of turbot. The cook had taken the bone out at the table, put a poached egg on it with a little bit of olive oil and then presented it to me. The plate had a few little holes in it and sat over another bowl. Some of the juice from the turbot and the oil and the egg had gone into the bowl, to which they’d added potatoes and garlic. It was ambrosial.
SCAMPI AND LAVER; PRAWNS AND ASPARAGUS
In Venice there’s a restaurant called Da Fiore and the cook there prepares the most amazing food. She does huge great fat scampi wrapped in laver and baked, and a dish of raw prawns and asparagus. Very sophisticated and clever cooking.
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