The more I read in the last cookbook of Ottolenghi, the more I’m in love. A beautiful piece of burbot requires an appropriate recipe. For 2p, chop 400 grams of burbot in 4 pieces. Chop and fry 2 garlic cloves, 2 spring onions and 1 chili in a drizzle of olive oil. Add 2 cans … More Yes, I’m a real fan!