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Another outstanding dish from Chef Thomas van Santvoort (@santvoortthomasvan), head chef and owner of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands. He was in Singapore recently for a 4 hands dinner with Chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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The clean tasting turbot rested on a sauce with mace and shallot, with fragrance of smoked butter permeating through the dish. To cut through the richness of the flavours, Chef Thomas added sharp acidity through the use of pickles. That's a display of all-rounded balance- when a clean tasting fish needed something rich, there's that rich sauce with foam and oil, yet the richness was tempered with brightness in the dish.
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