Turbot
Turbot prepared by Ricardo Costa, chef of Yeatman restaurant.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Yeatman Restaurant
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While Turbot itself is a prized fish found across the North Atlantic, its preparation at The Yeatman, a luxury wine hotel and restaurant in Porto, Portugal, draws influence from both classic French techniques and modern Portuguese gastronomy. The historical context involves the evolution of fine dining in Portugal, where international influences blend with local ingredients and traditions.
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As a high-end dish served at The Yeatman, Turbot represents the sophisticated dining culture evolving in Portugal, especially in regions like Porto known for their wine and gastronomy. It signifies the blending of Portuguese ingredients with international culinary expertise.
Gastronomic Tourism
The Yeatman, with its Michelin-starred restaurant, attracts tourists specifically interested in experiencing Portugal's high-end culinary scene. Dishes like turbot showcase the quality of Portuguese seafood and the creativity of its chefs.
Wine Pairing
Given The Yeatman's association with wine, the turbot dish would likely be carefully paired with a suitable Portuguese wine, such as a crisp Vinho Verde or a dry white from the Douro region, enhancing the overall dining experience.
Emphasis on Fresh, Local Ingredients
Modern Portuguese cuisine emphasizes fresh, seasonal, and locally sourced ingredients. Turbot, being a prized fish, aligns with this trend, and the accompanying components would likely reflect the best of what's available in the region.
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Turbot at The Yeatman likely showcases a delicate balance of oceanic freshness and subtle umami notes, enhanced by accompanying sauces and seasonal ingredients. The focus is on highlighting the natural flavor of the turbot.
Typically, the turbot is cooked to perfection, retaining its moistness and flakiness. The flavor profile probably includes a subtle saltiness from the sea, a hint of richness from butter or olive oil used in the cooking process, and potential umami depth from components like mushrooms, seaweed, or carefully crafted sauces. Seasonal vegetables and herbs would provide contrasting textures and complementary flavors. The sauce could be a delicate beurre blanc, a reduction using Portuguese wine, or a creative emulsion featuring local seafood or vegetables. Specific flavor notes depend on the current menu and seasonal offerings.
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Pairing Wine
Ask the sommelier for a wine pairing recommendation. The Yeatman is renowned for its wine cellar, and the staff will be able to suggest a wine that perfectly complements the flavors of the turbot and accompanying sauce.
Focus on the Texture
Pay attention to the texture of the turbot. It should be perfectly cooked, offering a delicate and flaky mouthfeel. A skilled chef will avoid overcooking the fish, preserving its natural tenderness.
Consider the Season
Be aware that the accompanying vegetables and garnishes will change depending on the season. This reflects the restaurant's commitment to using the freshest, highest-quality ingredients available.
Pre-arrival Research
Check online reviews and food blogs to gain insight into recent menu variations and diners' experiences with the Turbot dish at The Yeatman, as menus evolve.
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