Fish, cooked in the strangest way, on the coast of Romania: On pizza or even dessert

Culinary royalty, by the sea! Dozens of chefs, including some with Michelin stars, but also passionate about fishing and cooking, compete to prepare dishes – delicious and spectacular as possible.

And the star on the plate is the fish – fried, cooked over low heat, on pizza or even as… a dessert!

It was a fish… as far as the eye could see at the Black Sea Fish Festival. Dozens of chefs compete in front of hot ovens and hot plates in recipes that are more special than each other. Everyone wants to impress and show their skills.

Cook: “The whole thing took about four hours. Let’s hydrate a little bit as it dries. And here we’re using some whiskey flavored pellets.”

Specialized cooking techniques for gourmet kitchens in the United States. “These are slow-cooked mullets, but generally everything is slow-cooked here, with some greens, a little lemon juice and white wine.“, said the chef.

Others have tried to appreciate fish in new ways. And sweet!

Ioan Răileanu: “I opted for dessert, using sweet trout which I chose to marinate with brown sugar and mango which I rate next to the pavlova, meringue.”

There’s also pizza, but also this one reinterpreted. . .

Iulian Dumitrescu: “I included organic green spirulina, cream of spinach and much-needed fish. Marinated loofah. I highly recommend it. Others. Here we have pink pizza, why is it pink? The pink part is with beets.”

The fresh fish made on the stove does the trick too.

Enrico Derflingher, Italian chef awarded 3 Michelin stars:
“I tasted the polenta fish which we also cook at home on Lake Como. The funny thing is that almost a thousand km away the food is almost the same. (How does it taste? – ed.) Fantastic.”

Dragoș Zaman, chef: We have fresh lufar, which has a maximum of four hours from capture, the secret to not sticking to the pan, stove, whatever, salt.”

The menu also includes fish borscht, cooked by the sea according to a Moldovan recipe.

Mirela Nechita, chef: “I use carp, crucian carp and catfish. All Moldovan food is good, because the soul is the first ingredient and then the fish mixture.”

The devourers tasted everything they saw.

The festival, which has now entered its seventh edition, was attended by professional chefs, Horeca sector specialists, fishermen and junior chefs.

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