More than 150 gastronomic experiences
"We prepare starters, spoon dishes, rice dishes... cod is very versatile and offers numerous options to be cooked and tasted" explains Pedro J. Riera, chef of Es Molí d'en Pau.
The idea of organizing these days arose from Lent, a time of fasting and abstinence in which Fridays were strictly forbidden to consume meat.
During the days the chef prepares crystal bread with escalivada and smoked cod, rice with cod, egg and cod greixera... One of the most successful dishes is a mixture of a dessert inspired by the Arab tradition and a typical Mallorcan recipe, the fritters.
"I make them with an egg white emulsion with chopped desalined cod and a little flour to flirt, fried and served on battered pencas, and a splash of Mallorcan honey."
