EUHT StPOL on the Spanish National TV

The documentary on the consumption of oil varieties is now available on the RTVE website. EUHT StPOL’s chef Joyce Celín proposes a healthy recipe combining 3 different oil typologies.

In “Las semillas del aceite” (The seeds of the oil) the RTVE team addresses the problem of the deprivation and increase in prices of the agricultural sector due to the Ukrainian War. Specifically, they focus on the consequences of the production of sunflower oil, the most used worldwide. The impossibility of covering the demand at a reasonable price raises the need to include alternative oils for our day-to-day cooking.

Our chef Joyce Celín’s proposal consists of Blue whiting with a tomato salad and lime mayonnaise. The concept focuses on a healthy combination of ingredients, which is pointed out by nutritionist Guillermo Mena. In contrast, she focuses on the use of oils in accordance with the type of cooking or seasoning required. To do this, chef Celín uses sunflower oil for frying fish since it is one of the most neutral oils and won’t affect its taste. Secondly, olive oil is best suited to transfer an intense aroma and flavor to the tomato salad. And, finally, sesame oil is chosen for the mayonnaise to give a toasted flavor to the dish.