Christian Lohse is happy. At dawn, the two-star chef sits on board a violently rocking small fishing boat. Still in the dark, Lohse has set off with skipper Eric and his crew from the Breton coastal village of Ploubazlanec to fish for turbot out in the Atlantic. Fishing - that sounds contemplative, but in truth it is a fierce battle of man against fish - with the ten-kilo chunks that Eric pulls out of the water. On board, Christian Lohse explains why he only buys hand-fished fish, why fish from aquaculture are taboo for him, and how to recognize the best fish.