Fifth Month at Disfrutar

In the fifth month of my internship at Disfrutar, I took on the role of first assistant in the fish station, which allowed me to delve into the handling and preparation of high-quality seafood. After my experience in the meat station, this change was challenging yet rewarding, as I had the chance to work with completely new ingredients and techniques, further expanding my culinary skills and knowledge.

Special Techniques and Materials

One of the elements I discovered in the fish station was oblate. This material, an edible paper made from potato starch, allows for a delicate and unique way to wrap ingredients. In avant-garde cuisine, oblato creates an impressive visual element as it dissolves on contact with moisture in the mouth, without adding flavor, letting the main ingredients take center stage.

Another major challenge was learning to make puff pastry without flour, an unusual yet remarkable technique. This dough retains the light, crisp characteristics of conventional puff pastry but is made without flour, allowing for innovative and lighter textures that elevate the dining experience. This technique was essential in creating the ceps pizza, a dish inspired by autumn flavors, and the classic escalivada pizza, which with its blend of roasted vegetables, delivers a combination of smoky and caramelized flavor.

Ingredients and Depth of Flavor

This month, I had the privilege of working with exceptional ingredients like hake cheeks ( cococha de Merluza) ,septets (small cuttlefish), espardeñ (sea cucumbers), razor clams and various parts of hake. One of the most fascinating processes was using gondu, a technique that intensifies the umami flavor of hake and other seafood. By putting the ingredients through gondu, we were able to accentuate their saline and earthy notes, achieving dishes where umami flavor dominates in a balanced, delicious way.

Special Creations and Presentations

In addition to these dishes, one of the most exciting moments was experimenting with the coconut multisphere, an advanced spherification technique that allows for multiple coconut spheres, all encapsulated in an impressive presentation. The precision required to achieve perfect spherification helped me refine my control over consistency and detail.

I also participated in the preparation of unique sauces and combinations, such as kanana sauce, septets with piparra seeds (small green peppers), and complex sauces based on miso and Thai oil, which added a mix of sweet, spicy, and umami flavors. Combining these elements in each dish was a constant test of balance and sophistication, allowing me to understand how different flavor profiles interact in every bite.

Final Reflection

This month in the fish station has been one of the most enlightening of my internship so far. The precision of the techniques, handling of delicate ingredients, and creation of complex and memorable flavors have been a great learning experience. I was able to see firsthand the creativity and rigor necessary to maintain excellence in each dish, and my commitment and passion for cooking have grown even more through this process.