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Sollo. River Cuisine, published by Montagud Editores, includes dishes the chef has created with fish from inland waters and also explains the main characteristics of each species.
Diego Gallegos (São Paulo, Brazil, 1985) has forged a new culinary course. At the helm of his restaurant, Sollo (Benalmádena, province of Málaga, Andalusia, Spain, one Michelin star), this chef specialises in freshwater fish and crustaceans. His aim is twofold. On the one hand, he uses varieties to their greatest advantage – making them nobler than they seem – and that result in a great story on the plate. And on the other, he wants to convey a message that goes beyond the cliché; that farming is the only way to prevent the native fish and crustaceans of Iberian rivers from becoming extinct.
Sollo. River Cuisine thus presents more than 50 of Gallegos’s creations featuring farmed river fish and crustaceans that represent species that currently inhabit the rivers, lakes and reservoirs of the Iberian Peninsula. Sturgeon, Gallegos’s culinary emblem, is among them, as are trout, eel, tilapia, salmon, barbel and crayfish, as well as species with which the public is unacquainted, such as wels catfish and largemouth bass.
In addition to recipes, key preparations and tricks for their preparation, Sollo. River Cuisine describes the main characteristics of each of these species as well as aspects related to their historical and cultural importance. Sustainability is of paramount importance. “I haven’t come to preach,” says this chef. “I just know that we have to be aware.”
“This book shows that there is more life in rivers than simply sturgeon, trout and salmon,” adds Jãvi Antoja de la Rosa, head of Montagud Editores publishing projects and editor of this book. “Besides, there’s always room for their reinterpretation from an innovative perspective.”