Sautéed flowers. Fresh blossoms sautéed with golden codfish

We came upon a bit of good luck the day a friend of ours, Iñigo Segurola of Lur Paisajistak (link si queréis), suggested we use a daylily in a dish. The blossoms of the daylily open with the first light of dawn and drop off the same evening, falling prey to insects and worms.

We gathered them before daylight, when the buds were still closed, and sautéed them as if they were meat. We served them with codfish.