Method:
Buy a whole fish, make sure it’s fresh, firm and the eyes are clear, make sure the gills are red and the fish does not smell.
Make sure the fishmonger cleans the fish
Cut down to the backbone and then filet it
Keep the skin on
Pull out the back bone
Puttanesca Sauce
For the Puttanesca sauce
mix anchovies, garlic, butte, olive oil, and some shallots, caramelize them
Add salt and umami
Add soy sauce, parmesan and mustard, olive tapenade, fresh basil, a tomato, a little bit of oregano
Black pepper to taste
Contact:
Chef Matt Storch, Owner