Recipes from an Islandmix. Chef Chema Marrero. Gran Canaria.

250 gr Sea Bass Supreme
1 l Temisas virgin olive oil
40 gr. new potatoes
Sea salt
30 gr yellow potatoes
0.1 gr flaky sea salt
2 gr chives

For the mojo sauce
0.4 gr cumin
0.4 gr sweet paprika
5 gr olive oil
2 gr white wine vinegar
0.3 gr sea salt
4 gr garlic

For the Gofio lump
10 gr lightly toasted Gofio maize meal
3 ml red mojo sauce
2 gr ripe banana
1 gr mature rum

Glaze the sea bass at 62º for 2 hours, making sure it has a very syrupy texture.

Emulsify all the mojo sauce ingredients in the food processor, adding the oil in at the end in the form of a thread.

Mix up all the gofio ingredients and make a thin sheet with the help of some film, heat in the oven on a teflon tray with some weight on top.

Make a fairly runny texture yellow sweet potato purée with a food blender.

Blend the cooked purée so that it comes out very thin with the help of a sieve.

Set the dish up as shown in the photo, starting with the blend, purée, sea bass, and finish with the cordon of mojo sauce and the gofio lump in the sheet alongside it.

Decorate with a banana tree leaf.

Download recipe [PDF - 373 KB]

Chema Marrero explains the inspiation behind his dish:

“I have always strived to promote our culture, gastronomy and our local food farming in my recipes, and all that this represents in job creation, wealth creation, the defence of traditions as well as the sustainability of the island’s farmland and cattle.

I have always supported the idea that the hotels and restaurants in tourist areas on the island should be offering a modern Gran Canarian cuisine, because keeping pace with modern cuisine is what is done in forward thinking countries in terms of gastronomy. For this reason, some 20 years ago now, I made the conscious effort to take my cooking along this route, at a time when others believed that we should only be offering international food in Gran Canaria."