A new superfood from the sea
I recently came across an interesting article in a local newspaper that reported on the latest research by top chef Angel Leon. The Andalusian is known because he cooks everything the sea has to offer in his homeland and also researches its resources. It was then that I came up with the idea of introducing this multiple award-winning Michelin Chef to a more international audience.
Angel Leon, who runs the 3 *** restaurant "Aponiente" in the port of El Puerto de Santa Maria in the most southern province in Spain, recently discovered another superfood during his research in the natural park of Bahia de Cadiz - a grain or better described as „sea cereal“ similar to a grain of rice that comes from the underwater plant Zostera Marina.
Together with the Marine Biology Institute of the University of Cadiz, Angel Leon’s team has cultivated this plant, which feeds exclusively on seawater, in a controlled manner in empty “piscifactorias” and disused saltworks on a total area of 3000m2; with the aim of a sustainable use for the environment and thus creating wealth on an ecological and social basis. We are talking about a pioneer project that in the future could be the key to the solution of growing this seagrass in areas that only have access to salt water. In addition, it should be emphasized that this sea cereal has an exceptionally rich nutritional content and is therefore health-promoting.
From a gastronomic point of view, it resembles, as I mentioned, a legume whose grain, in addition to the usual proteins and carbohydrates, is characterized in particular by a high content of vitamins A, E and especially B, as well as omega 3 and glucose. All in all, a real superfood that requires little technical and economic effort and beyond that is inexpensive, because the Zostera Marina is a perennial plant that produces up to 7 tons per hectare, similar in yield to grain cultivation. There is no need for pesticides, because the cereal marino, as it is called in Spanish, grows in the constantly circulating seawater.
How diverse and nutritious the sea can be, was shown by Angel Leon, but not only through the latest find of the cereal marino presented here. The Michelin Chef made headlines a couple of years ago when he received approval from the European Union in 2015 to market herbal „Plancton-Marino“-Powder as a food instead of the previously common fish food. In the meantime, this natural flavor enhancer has become an indispensable part of Spain's cuisine, just as an example - in his famous seafood risotto.
In the Michelin Guide 2021, the „Aponiente“ is the only 3 *** restaurant in Andalusia. It is located in a restored mill from the 19th century, where the Chef del Mar serves his guests, in addition to his famous plankton creations, sea products such as oysters, algae or fish liver. As a side note, Angel Leon has banned the usual meat dishes from the menu. At most you can find a slice of cured Iberian ham as decorum.
Anyone who appreciates this highly complex kitchen will spare no money either; especially when it comes to the 20-course “Mar de Fondo” menu. Including Maridaje, count on 315€ per person.
Anyway, if your mouth already waters reading the menu, then do not hesitate to reserve at „Aponiente“ at least months in advance.
Find it: Aponiente, C / Francisco Cossi Ochoa, 11500 El Puerto de Santa María, Cádiz, aponiente.com.