To peel the king prawns:
24 pieces of king prawns “Langostino Real”
- Pull the head off the king prawn.
- Peel the hard skin from the body.
- Open up in the shape of a butterfly and take out the intestines. Put to one side.
For the king prawn extract:
- Sauté the heads with some olive oil and salt.
- Squash the heads to draw out the extract, strain and freeze.
250gr of dry peeled garlic
250gr of olive oil 0.4º
175gr cream
12gr of oil to glaze garlic
Blanch the garlic pieces three times, 1 minute each time, in boiling water.
Glaze in oil at 80º C for 30 minutes.
Strain, then cook the garlic in cream for 10 minutes on a mid heat. Now chop up the garlic pieces.
Emulsify a little with the garlic glazing oil.
Strain and add salt, leave to cool, separate in rations and freeze.
30gr olive oil
750gr fish bones
2gr salt
250gr white onions cut into rings
1 litre of water
Cut the fish bones into tiny pieces and fry them in olive oil.
Fry the sliced onions until they are well done.
Place the fish into a pressure cooker with the onion.
Add the water and boil for 30 minutes.
Leave to cool.
Open the pressure cooker.
Cool quickly and store.
250gr fish broth
25gr black garlic
Chop up the black garlic and put into the broth.
Strain and texturise until the right thickness is achieved, and put to one side.
Peeled king prawns
Black garlic sauce
White garlic sauce
King prawn extract
Coriander shoots
Salicornia (seeweed)
Red onion shoots
Maldon salt
Crushed pepper
Pour a little oil and salt onto the king prawns in a saucepan.
Heat up the white garlic puré.
Add a few drops of the black and white garlic.
Use a spoon to spread the extract sauce all round.
Place the king prawns on the plate, decorate with salicornia, red onion shoots and coriander shoots.
Angel Palacios explains how his recipe came about:
"I wanted to use king prawns as the feature of this dish, which are being bred at the Gran Canarian municipality of Ingenio. For this dish I was inspired to create my own version of king prawns in garlic sauce, reinterpretting a traditional recipe and fusing it with other ingredients, by adding fermented black garlic."
Ángel Palacios’ cuisine offers a culinary journey, harking back to traditional recipes, while searching out new products, using local Canary ingredients and new techniques, to hit on the mental palate of the diner. His brand Traddiction looks to play around with the senses, providing his food with a whole new experience.
Our 10th 'dish-enhancing' secret ingredient:
White king prawn,Litopenaeus Vannamei, is cultivated today under totally ecological conditions, in a sustainable fashion and with no added chemicals, in the municipality of Ingenio, to the southeast of Gran Canaria. Production is done without meddling in its breeding process, and with no emissions into the sea, thus protecting autoctonous species along the coastline. Gran Canaria’s climate lends itself perfectly to the breeding of such an exceptionally textured product.
