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River haute cuisine from Portugal and Austria
Rodrigo Castelo and Konstantin Filippou to use their talks to make a stand for freshwater fish as gastronomic fare
Portuguese chef Rodrigo Castelo (Taberna Ó Balcão, Santarem, Portugal) bases his cuisine on the rescue of forgotten treasures, freshwater fish. Haute cuisine from the river. Marinated, smoked, marinades ... a unique European task carried out in Santarem, a peaceful location on a plateau of seven hills on the banks of a meander of the Tagus River. At his cosy tavern he cooks as many as 17 freshwater fish species from the Tagus and its tributaries. On a daily basis in Santarem, at an enclave near the banks of the Tagus, he cooks up species from the river and its tributaries, teeming with predator fish and invasive species. With an astounding sense of creativity, he offers up unexpected single-theme menus, to the great delight of diners.
Another of Europe's most interesting chefs at the moment, Konstantin Filippou (Konstantin Filippou**, Austria), will be visiting Madrid Fusión to discuss his special project with an enthusiastic focus on the sea and rivers. Fresh water and the oceans go hand in hand in his recipes, on a menu composed of fish and sea food only. An Austrian of Greek origin, his recipes feature Amur carp, salmon trout, catfish, sheatfish and pike, with the no less noteworthy langostino prawns, sardines, mussels and red prawns, in a unique mélange of Mediterranean and Austrian flavours.
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