This year there was another edition (from march 15th to april 8th) of Ruta del Bacallà, an event created by Gremi de Bacallaners de Catalunya with the collaboration of Damm.
A bunch of restaurants and cod shops offerent suggestive examples of what this fish can offer at kitchen.
There was the chance of having menús with cod as axis, but I chose to eat different dishes cooked with such extraordinary fish. With the company, always, of Inèdit by Damm.
I did not go to everyone.
The first dish I tasted was the "Cod cannellone lacquered with artichoke cream", by Pepa Tomate (Carrer Parlament, 35, Barcelona). Delicious. Very well done cod, tasty and an elegant artichoke cream. Also, playing with textures.
After it, I tasted the "Cod croquettes with chili on a ajoarriero émulsion", by Catacroquet Bistrot (Carrer dels Almogàvers, 211, Barcelona), very excellent croquettes, crunchy on the outside and creamy in the inside, at they must be. Ajoarriero dressed in such a good way the croquette when it was dipped.
The "Unilateral cod omelette", by Dos Pebrots (Carrer del Doctor Dou, 19, Barcelona) was an excellent ending for the route, pretty well done and with a stunning table show.
I hope next year I can do the whole route.
A bunch of restaurants and cod shops offerent suggestive examples of what this fish can offer at kitchen.
There was the chance of having menús with cod as axis, but I chose to eat different dishes cooked with such extraordinary fish. With the company, always, of Inèdit by Damm.
I did not go to everyone.
The first dish I tasted was the "Cod cannellone lacquered with artichoke cream", by Pepa Tomate (Carrer Parlament, 35, Barcelona). Delicious. Very well done cod, tasty and an elegant artichoke cream. Also, playing with textures.
After it, I tasted the "Cod croquettes with chili on a ajoarriero émulsion", by Catacroquet Bistrot (Carrer dels Almogàvers, 211, Barcelona), very excellent croquettes, crunchy on the outside and creamy in the inside, at they must be. Ajoarriero dressed in such a good way the croquette when it was dipped.
The "Unilateral cod omelette", by Dos Pebrots (Carrer del Doctor Dou, 19, Barcelona) was an excellent ending for the route, pretty well done and with a stunning table show.
I hope next year I can do the whole route.
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