Madrid Fusion 2018 It is finished one more year, with absolute success of public and participation, with the level of professional, especially the chefs, as high as ever. Amid this sea of several recipes and innovations, there is a special sailor who sails with ease.
Is about angel León, Chef del Mar, The Puerto de Santa María, Cadiz, which he was recently awarded its third Michelin star restaurant Aponiente, It has been uncovered in recent years one of the most innovative teachers around the dining scene patrio.
It has shown as cooking using ancient techniques, He has enlightened us giving mouth to try "the color of the sea", etc. But in Madrid Fusion he doubled its bet by what disruptivo its hallmark again.
In addition to teaching us how cook so you can eat crustacean shells. It has taken a dish like cochineal, classic piece of gastronomy ancestral homeland and is strongly related to land and inland area, and he has reinvented itself with a sea eel as main element.
What will reveal @chefdelmar in @madridfusion / @SaboreaEspana ? One important thing that will change the way you eat seafood. Big surprise!!! Always the sea… @Aponiente #REALEMF18 pic.twitter.com/RUFkVXFtyi
- Jose Carlos Capel (@JCCapel) 18 of January of 2018
The style of cooking and the final result, with cutting thereof with the edge of a dish he drew applause around the auditorium, and since social networks are fuming. Everyone is giving a good account of the latest innovation presented by Chef del Mar.
New technique for all …
Coser fish with their skins !!
Piglet sea !!!
Aponiente2018 !!!
thanks team !!!!
Let crew !!@Aponiente pic.twitter.com/v6AhUBcXxV- Angel Leon . (@chefdelmar) 24 of January of 2018
Se trata de lo que algunos han denominado como “sastrería de mar” a partir de las pieles del propio pescado. Ha presentado de esta forma una morena reconstruida y rellena a partir de una piel crujiente, con aspecto cristalino y que al salir del horno ha crujido como si de un cochinillo se tratara. Algo realmente espectacular que hemos querido reseñar aquí.
La sastrería de mar de Ángel León arrasa en Twitter
Y la guinda de la ponencia de @chefdelmar q levantó una ovación como llevaba tiempo sin oír en un congreso : la morena asada entera sin espinas y su piel crujiente q Ángel rompe con un plato, como un cochinillo del mar.@Aponiente vuelve a ser el gran protagonista #Vanguardia pic.twitter.com/J8UTXtfpIb
— Philippe Regol (@PhilippeRegol) 24 de enero de 2018
👏🏻 #ÁngelLeón sorprende con sus caparazones comestibles y con su morena como el nuevo ‘cochinillo del mar’. Esta ha sido la respuesta del público @chefdelmar #REALEMF18 @ChefSommelierES pic.twitter.com/XQGW4uUAMa
— madrid fusion (@madridfusion) 24 de enero de 2018
@chefdelmar en #realemf18 “sastrería del mar” con pieles de pescado. Una morena reconstruida y rellena a partir de una piel crujiente. Terminada en horno cruje como un cochinillo de mar. Hay q verlo. Espectacular!!!! pic.twitter.com/tPB0mK7U1L
— Raquel Castillo (@rcastillo1102) 24 de enero de 2018
