Cod skin, germinated lentils, mushrooms, pil-pil and charcoal grilled vegetables juice

This recipe is a qualitative leap or, in other words, a proposal that has been inspired by a previous one that was a tremendous success in the restaurant and became part of the menu at La Salgar, the business owned by the family in Gijon and run by Esther, his sister. We are referring to the tripe with germinated lentils and red pepper juice. What do both recipes have in common? Cod, lentils and pepper juice. The first one uses tripe instead of tails, and the pepper water undergoes quite considerable transformations before becoming escalibada juice (grilled and peeled aubergine, peppers an...