One of the most wellknown Galician cooks , and now also the most famous due to his participation as jury in Top Chef, was the one been in charge of finishing “The Showcookings of Códax”.
The cambadés Yayo Daporta, owner of his own restaurant and awarded with a Michelín Star, broght his cooking, “based in the good taste and common sense and between the vanguard and the tradition”, to a public that run out the entries just setting on sale.
And the truth is that his gastronomy did not disappoint anybody. It opened the showcooking with a mousse of cauliflower, reducción of dark wine, cockles and oil of albahaca paired with our flag ship, Martín Códax.
To accompany to Martín Códax Lías, Daporta chose some mussels in tempura, crispy of rice and seaplants and air of mussels. It was followed by a roasted sardine covered with breadcrumbs that married perfectly with the albariño fermented in barrel, Organistrum.
Finally, the most waited parings arrived. Some delicious pilpil hake cheeks with stewed tender pees with bacon combined to the perfection with our last albariño: Martín Códax Vindel. A wine unique and surprising, born of an extreme viticulture and elaborated with overipe grapes that has been presented to the public in this cycle of master classes.
Our late harvest, Martín Códax Gallaecia was paired finally with a scallop to the Galician version 2014.
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