2024年10月8日，西班牙，圣塞巴斯蒂安 （San Sebastian，Spain）。
罗德里戈·卡斯特洛（Rodrigo Castelo）逐一解释了如何利用杂草或河流捕食者来促进可持续性、寻求平衡和创造经济利益。
Rodrigo Castelo（葡萄牙桑塔伦的ÓBalcão*）负责周二在礼堂结束演讲。他做了一场题为“再生烹饪：捕食者和杂草之间”的演讲，解释了它们如何保护河鱼以保护当地鱼类种群。
Castelo首先谈到了再生烹饪，它促进了可持续的做法，改善了土壤健康，增加了土壤的价值。然后，他讨论了杂草、害虫和捕食者破坏一切的问题。他总结道：“烹饪捕食者不仅对营养很重要，而且对生态系统也很重要。”。
后来，他开始准备几个食谱。第一种是豆子和野猪玉米卷配发酵辣椒，它使用了绿色牛至等自发植物，从不同的角度来看是再生烹饪的一个例子。
然后，他准备了一份“地中海馅饼”。在他的厨房里，他们以这样或那样的方式把所有的海鲜都用来做珊瑚、浓汤、生鱼片和海鲜卷……他们把它清洗一周，然后用香菜、辣油、萝卜、柠檬、烤大蒜准备……还有野生茴香，另一种自发植物。
鲤鱼是“河流中非常重要的物种”，经过腌制和熏制。在这种情况下，整件作品也以不同的方式使用。在他提出的食谱中，它的腹部伴随着牛肉舌、老牛肉干和软硬的bottargas。
梭子鱼是“河中第二大非本地捕食者”，其腌制配方与鳕鱼非常相似。它是用绿色鹰嘴豆泥、香料和蔬菜粉以及香菜和马齿苋等两种自发植物烹制而成的，是“一种围绕渔民想要捕捞的入侵物种创造经济价值的方式，进而控制该物种”。
钓鱼的动机何用另一种自发植物野生芥末，用卷心菜和香肠乳液以及豌豆洋葱沙拉准备鲶鱼。我们谈论的是河中最重要的捕食者，通过强调这一物种，Castelo也试图鼓励垂钓者为其捕鱼。“鲶鱼每天必须吃掉其体重的10%”，这对其平衡造成了所有损害。
“我们的花园”食谱使用了花园每天给他们的食物，并利用所有资源，在不浪费任何素食和零公里菜肴的情况下，增强了口感和味道。这道菜中永远不会缺少荨麻和海鸥。我们很幸运有自己的花园和一个令人难以置信的市场园丁，但我们不能种植的东西，我们从遵循这种再生理念的农民那里购买，”他保证道。
最后，他准备了一道甜点：南瓜布丁、南瓜和奶油奶酪。
在结束演讲之前，Castelo指出，“当我们谈论可持续性时，非常重要的是要看到这一方面也是为了赚钱，这意味着要充分利用一切，同时还要围绕一些直到现在还没有经济的物种创造经济。此外，使用产品时必须尊重和考虑健康。”
How to create value around a predatory fish
Rodrigo Castelo explains, recipe by recipe, how to use weeds or river predators to promote sustainability, seek balance and create economic interest.
Rodrigo Castelo (Ó Balcão*, Santarém, Portugal) was responsible for closing the presentations in the auditorium on Tuesday. He did so with a presentation entitled "Regenerative cooking: Between predators and weeds', in which he explained how they protect river fish in order to preserve native fish populations.
Castelo began by talking about regenerative cooking, which promotes sustainable practices, improves soil health and adds value to the soil. He then discussed the problem of weeds, pests and predators that destroy everything. "Cooking predators is important for nutrition, but also for the ecosystem," he summed up.
Later he began to prepare several recipes. The first was a bean and wild boar taco with fermented chillies, which uses a spontaneous plant such as green oregano and is an example of regenerative cooking from a different perspective.
Then he prepared a "tartato de marisco do rio". In his kitchen, in one way or another, they use all the seafood for coral, bisque, carpaccio and croquant.... They clean it for a week and prepare it with coriander, spicy oil, radish, lemon, roasted garlic... and wild fennel, another spontaneous plant.
Carp, "a very important species for the river", is prepared cured and smoked. In this case, the whole piece is also used in different ways. In the recipe he proposes, its belly is accompanied by beef tongue, old beef jerky and soft and hard bottargas.
The pike, 'the second largest non-native predator in the river', is salt-cured in a formula very similar to cod. It is cooked with a puree of green chickpeas, spices and vegetable powders, and two spontaneous plants such as coriander and purslane, and is 'a way of creating economic value around an invasive species that fishermen will want to catch, and in turn control the species'.
An incentive to fish He prepares the catfish with a cabbage and chorizo emulsion and a pea and onion salad, using wild mustard, another spontaneous plant. We are talking about the most important predator in the river, and by highlighting this species, Castelo is also trying to encourage anglers to fish for it. "The catfish has to eat 10% of its weight every day", with all the damage this does to its equilibrium.
The 'Our garden' recipe uses what the garden gives them every day, and with all the resources, they enhance the textures and flavours without wasting anything with a vegetarian and zero-kilometer dish. Nettles and shearwaters are never missing from this dish. We are lucky to have our own garden and an incredible market gardener, but what we can't grow we buy from farmers who follow this regenerative philosophy," he assured.
Finally, he prepared a dessert: pumpkin pudding, pumpkin and cream cheese.
Before concluding his presentation, Castelo pointed out that 'when we talk about sustainability, it is very important to see that this aspect is also about making money, and that means making the most of everything, but also creating an economy around some species that have not had one until now. In addition, the products must be used with respect and health in mind"
