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such as pata de burro, the huge black clam he collects from the tumbes mangroves, almost on the ecuadorian border — patsias, who worked in restaurants such as noma and the fat duck, presents an elegant, vibrant and balanced cuisine with a crafty aesthetic take, bringing a beautiful plating for his dishes...
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while it cooks, make the lemon parsley salad dressing and store in the refrigerator. flake half of the leftover salmon into chunks and store it in the fridge for pasta night. use the other half to mix up and form salmon patties. store, uncooked, in an airtight container in the fridge separated by wax paper...