Sollo. La Cocina De Río de Diego Gallegos

Sturgeon, trout, eel, tilapia, salmon, barbel, black bass and catfish. The flesh of each, and the roe of the females, are the vehicles through which Diego Gallegos (São Paulo, Brazil, 1985) channels his aims. Among them he includes a guest of honour: the river crayfish, which today is drifting down the winding path of disuse. The chef treats them well beyond the kitchen: he reads, draws on the wisdom of experts, researches… His is a commitment to knowledge in which the dish plays a double role, as both goal and final outcome.

The book, structured around the species Diego Gallegos usually works with, first offers a detailed description of their habitat and habits and of how they are handled at Sollo, and then presents the chef's most significant dishes. Some of them are:

Sturgeon: Sturgeon pork scratchings, Sturgeon zurrapa, Sturgeon sobrasada, etc...

Trout: Smoked trout kimchi, Trout Navarre-style, Organic trout ceviche with dehydrated caviar, etc...

Eel: Limena causa with confit eel, Eel and cherries, Marinated eel, etc...

Tilapia: Tilapia water lily, Tilapia chilcano, Ostra nostra, Tilapia tiradito, etc...

Salmon: Salmon cured in soy, egg and caviar, Mochi filled with salmon roe, etc...

Barbel: Barbel moqueca, Barbel taco, corn pamonha and citrus.

Black bass: Black-bass pirão, Vegetable spaghetti with river Bolognese.

Catfish: Catfish tartare with its roe, dressed with a chicken glaze on an oyster leaf, Marinated catfish.

River crayfish: River crayfish bisque, River crayfish leg.

This book is written in Spanish.