The salt-crusted dorada arrives tableside aflame in Pernod, imbuing the fish with its anise scent.
The salt-crusted dorada arrives tableside aflame in Pernod, imbuing the fish with its anise scent. Felipe Cuevas for INDULGE magazine
The salt-crusted dorada arrives tableside aflame in Pernod, imbuing the fish with its anise scent. Felipe Cuevas for INDULGE magazine