,It's the second week of the BasqueStage, and I'm trying to keep my head above water at Martin Berasategui. I'm currently working on the partida de pescado, the fish station.
Most of my responsibilities thus far have been prep work- cleaning squid, breaking down chickens for family meal, and folding squid ink raviolis (think of wrapping a cold, slippery Christmas present for a Lilliputian).
However, today I caught a glimpse of the Salmonete dish: roasted red mullet, crispy scales, white chocolate, and wakame. Colors, contrasting tastes, what a gorgeous plate. Long hours and prep work aside, this is why I'm here.