Samuel Naveira ponente en el Curso Cocinando el Mar
Yesterday our chef Samuel Naveira, within the framework of the Francisco de Vitoria- Le Cordon Bleu Madrid University, under the auspices of Aquanaria, gave the lecture ‘Haute Cuisine with Sea Bass’ in the GASTROactitud Summer University Course dedicated entirely to the study of fish and its gastronomic possibilities.
Samuel showed the course participants how to cook all the parts of the Aquanaria sea bass so as not to waste any of the product, with creative haute cuisine proposals such as:
Katsuobushi of Luniba applied in a Sea Bass Dashi.
Creole sea bass chorizo
Smoked sea bass salad with sea bass ice cream and cherries
Sea bass from the garden
Crunchy seaweed and sea bass foie gras in its habitat
In addition to presentations by other chefs, the course also featured two round tables with journalists, researchers, skippers, fishermen and activists debating the future of fish and the sea within a framework of responsible food and sustainable economy.