Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil

Carme Ruscalleda is in a state of culinary grace. Her reverse cannelloni was a daring success of how to turn a traditional dish literally inside out. Her applied intelligence altered the leading roles of the dish, converting the meat, a combination of beef, pork and chicken, into the main ingredient, taking on the form of a roll, internalizing the pasta and béchamel which are transformed into garnish and sauce to serve the meat. Her audacious approach is captured in smaller works of gastronomy as well: Asian jellyfish with tomato soup, toasted bread and figs; “whole-wheat” calamari wit...