Textured Vieja fish
2 cleaned vieja fish
2 cloves of garlic
50 ml extra virgin olive oil
Salt to taste
Parboil the de-skinned and deboned vieja fish. Once cooked, place into a blender with the rest of the ingredients and mix into a paste.
Crunchy fish scales
Vieja fish scales
Extra virgin olive oil
Dry the scales off in the oven for half an hour at 100ºC. Fry them at 180ºC for two minutes until they become crunchy.
Coated potato
A large Canary ‘autodate’ potato
Extra virgin olive oil
Chop the peeled potato into large chunks, which are the base for the presentation of the recipe. To coat the potato, dip the potato chunks in the olive oil until they are covered. Put into the oven at 70ºC for an hour.
Scarlet shrimps
100 ml. oil infusioned with two scarlet shrimps.
Boil the oil with the two scarlet shrimps at 70º for 3 hours.
When the time is up, take out the shrimps and leave 100 ml of oil and mix with 100 gr of maltosec .
Mix to the ideal texture.
Apple spheres
1 l of natural Valleseco apple juice
Calci 10 gr
1 litre mineral water
10 gr algi
Blend in the apples in a juicer to obtain the juice.
Then mix the juice and the Calci together in a blender.
Separately mix the water and calcium algicato together in the blender.
With a spoon, pour the apple juice and calci mixture into the water and algi mix. Leave it submerged for three minutes until balls are formed and then take them out carefully.
Chef Abraham Romero tells of how his creation came about:
"This recipe is inspired by the fishing districts of Gran Canaria, and the lovely vieja fish eaten at their local restaurants. We wanted to give the recipe a twist by adding a bit of greasiness to the dish.
The fresh flavour of the Valleseco apples in winter, the acidy flavour we use to clean around the mouth, contrasts with the greasy creaminess of the vieja fish. The similarity of the flavour of the vieja fish together with the elegance of the scarlet shrimps, the kings of the seas, hints at a contrast in colour while maintaining harmony in the mouth. I always try to get inspired by my cooking experiences, my journeys and my home island, and its wonderful landscapes and sea."
Our 24th dish-enhancing' secret ingredient
Apples are a star product in Valleseco, the municipality in which over half the apples on the island are grown. They belong to the pippin variety, and their cultivation is increasingly well thought of, providing the basic ingredient for a cider cottage industry in the town. Many of the town’s delicious products come from apples; from still cider to fizzy cider, plus cider wine, and of course many superb pastry recipes, including the local truchas and apple profiteroles.
Check out further information here on Gran Valle Cider from the town of Valleseco.
