Exploring Sustainability in Spain: From Plankton to Olive Pit Fuel
Chef Ángel León finishes a dish in his interactive workshop
Participants of Spanish Chef Ángel León's workshop on Tuesday got a taste of the sea in its purest form. The sustainability-minded chef passed around a bowl of bright green goo to sample, a paste made from 100 percent plankton. Participants described the flavor of the protein as salty, briny, and fresh. León pointed out that when he sows and harvests the plankton (the smallest contributor to the ocean's food chain) the impact on the ocean food chain is minimal, and he demonstrated how the naturally protein-rich plankton works as a substitute for butter in risotto made with Spanish bomba rice and finished with Sherry vinegar. He then passed around charcuterie he makes using fish, a product he developed in response to children's aversion to fish, Muslim dietary restrictions (from his seaside restaurant, Aponiente, you can see Morocco´s coast), and pescatarians suffering from chorizo envy. León also used a blowtorch to light olive pits (a by-product of olive oil production) on fire to create Smoked Oil, which he drizzled over sardines and crackers and served to the audience.
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