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I'm Gonzalo, Head Chef in the restaurant "16" in Santiago de Compostela,
and this is our house.
We're preparing a recipe with discards that is also sustainable
a marinated mackerel with some sea urchin caviar foam,
over a bed of fried bread, so it's an inexpensive recipe,
and some discarded fish
the kind that usually don't make it to the markets,
and are discarded for their lower value,
but can be used in many ways.
So we're preparing a marinated mackerel,
with some salt, sugar, dill and urchin foam,
and a bed of fried bread. It's a great cold starter.
We have the mackerl with the spine previously removed,
we mix three parts of salt with one of sugar,
and we add a pinch of dill.
We set the mackerel with the skin down so that it dehydrates better,
we cover it with the mix of salt and sugar,
and let it dehydrate for 24 hours,
more or less if we prefer it more or less done,
but about 24 hours.
24 hours have passed, we remove the salt,
and the mackerel fillets are dehydrated.
We put it on the dish, we'll use a siphon,
with urchin and cream to form the foam,
we add some fried bread to go with the fish,
and also some dill and vinegar from M—dena.
Urchin was one of the most underused resources,
now it's very valuable.
This is the recipe we've prepared, I hope you enjoy it,
and remember, discards may be eaten too.