Sollo, La Cocina de Río, brings together creations in which the chef works with fish from inland waters, as well as the main characteristics of each species.

Diego Gallegos has opened a new culinary channel. The chef, at the helm of the one Michelin star restaurant Sollo, works with freshwater fish and crustaceans. His aim is twofold; on the one hand, he seeks to make the most of products that are more noble than they appear to be and that have a lot to say on the plate. On the other hand, he wants to convey a message, going beyond the cliché: the product that comes from aquaculture is the only way to prevent the fish and crustaceans of the rivers of the Iberian Peninsula from becoming extinct forever.

Sollo, La Cocina de Río presents more than 50 creations by Diego Gallegos in which the absolute protagonists are river fish or crustaceans that have been bred in captivity, but which represent species that currently inhabit rivers, lakes and reservoirs on the Iberian Peninsula. The sturgeon, an emblem of Gallegos cuisine, is among them. Also included are trout, eel, tilapia, salmon, barbel, crayfish and even great unknowns for the general public, such as catfish and black-bass.

In addition to recipes, key preparations and tricks for treating them, Sollo, La Cocina de Río covers the main characteristics of each of these species, as well as aspects of their historical and cultural importance. All of this, with sustainability as its flag. "I don't come here to discover it," says the chef. "I simply understand that we need to be aware of it.

Montagud Publisher

Binding: Hardcover

Number of pages: 256