Baked Pike with bacon confit, Iberian sausage with fennel carpaccio, fish consomme with red pepper coulis, from the Belgian Copa Jerez 2015 Team;
For our second dish we continued our walk from the river bed to the land. A main course in which we combined pike and pork with powerful vegetables like fennel, peppers and almonds. Our chef loves cooking ‘basic everyday food’ to feed working-class people in a proper way. We bring you aside to the river-pike and the slow cooked bacon, a sausage with smoked pepper powder and fennel seeds,which is the most pronounced ingredient of the dish. We call it “From earth to river” and chose a 30 years old Oloroso to accompany it.
