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The exceptional chef Pepa Muñoz is one of the undisputed “queens” of traditional Spanish cuisine. It integrates the best of the land or sea of ??each region into its gastronomy, while adopting high-quality ingredients imported from exotic icy paradises, such as the famous skrei or “black leg” from Norway, now in season, which shines in the dishes. Lent and Holy Week
Madrid, March 8, 2024.- Lent and Easter invite you to enjoy superlative seasonal dishes. Skrei cod “Biscayan style”; with turnip greens, cachelos and ajada in the Galician style; with Valencian rice; with chickpeas and spinach “Andalusian style”; with Castilian garlic soup and torrija and skrei; or with Canarian mojo picón. These are some of the suggestive recipes with which the prestigious chef Pepa Muñoz (“El Qüenco de Pepa”) integrates the traditional and regional cuisine with the best ingredients, not only from the land but also delicacies from other latitudes that, thanks Due to their exceptional quality, they are gaining presence as an essential ingredient on tables these days, as is the case of skrei or “black leg” from Norway. The union of Muñoz, “queen of the kitchens”, with the popularly known as “the king of cod” elevates some traditional dishes, even more so in these weeks prior to Easter, in which the best triumph and prevail. vigil dishes. From north to south, cod shines as never before in gastronomy. We are talking about a fish with a fascinating story: Tireless, it travels a long path of more than 1,000 kilometers to find a partner and fertilize the eggs. A heroic journey from the icy waters of the Barents Sea to the Lofoten Islands that give it strong, smooth flakes that never break or fall apart when cooking. Its delicious flavor is the hallmark of this delicacy that fits perfectly with healthy Atlantic and Mediterranean diets. And the thing is, skrei is one of the healthiest and leanest protein sources, rich in protein, selenium, antioxidants, omega 3 fatty acids and vitamins A, D and B12, explain from the Norwegian Seafood Council in Spain. Nutritionists also highlight that a single serving of cod covers the daily needs of omega 3, properties that add to its delicate flavor and firm texture that makes it gain followers every day in homes and the best restaurants in the country. “Skrei is the highest quality and tremendously versatile fish that fishmongers offer between January and April, suitable for creating extraordinary and healthy dishes baked, grilled, sautéed, stewed… or just with a light touch of steam, almost in raw, because it doesn’t need more,” says Muñoz, after remembering that it integrates perfectly with the best of traditional national and regional gastronomy. A label or seal of its own supports excellence, traceability and freshness. This seal guarantees wild fishing between January and April of adult specimens (5 years old), captured in the traditional spawning areas of the Norwegian coast and which are subsequently packaged, stored and processed following the highest quality standards. A delicacy in full season, which can be enjoyed only until April. Pepa Muñoz shares the following recipes specially designed for Lent and Holy Week. Simple, nutritious, healthy and very, very tasty…. www.mardenoruega.esIssuer: Norwegian Sea
ContactContact name: Tactics EuropeContact description: Norwegian Seafood CouncilContact phone: 915062860
