Poached Turbot with Leek Puree, Fried Potato and Purslane Velouté

Probably, the most inspiring ingredient for me is fish, maybe except beets. As soon as I choose the fish in the store, I already have plans about the dish, and I always try to prepare something that is worthy to be served among that gorgeous animal. My family prefers to eat fish fried just among a slice of bread, or if it has to be then they take fish and chips. On the other side if I serve it differently, they always love it and ask for more. However often I cook fish only for myself, just…

Fried Potatoes

Food Styling

Desserts