Przepisy z IslaMezclada. Szef kuchni Wolfgang Grobauer. Gran Canaria.

This is how 'Ceviche of Canarian Sea Bass with Pineapple from Gáldar and Langoustines', by chef Wolfgang Groabuer, is made

INGREDIENTS
For 4 people

200 gr sea bass fillets
4 langoustines
1 small sugar coated pineapple
juice made from 2 blood oranges
juice made from 1 lime
10 slices of peeled blood oranges
4 slices of peeled lime
50 gr red onion rings
80 gr finely chopped fennel
1 spoonful of fresh pomegranate pips
1 spoonful of soya caviar
1 spoonful of lemon caviar
2 spoonfuls of extra virgin olive oil
Coriander
Maldon salt from Pozo Izquierdo and crushed white pepper

COOKING METHOD

Blend the orange and lime juice, oil, salt and pepper to make up the fish marinade.

Cut up the sea bass into fine strips with the skin off, and add to the marinade. Allow to soften for 10 minutes.

Peel the sugar coated pineapple and cut it up into small slices.

Steam the peeled langoustines for 2 minutes with salt and pepper.

Add to the marinade.

Strain the fish and the langoustines from the marinade and use the left over juice to soften the onion and the fennel.

Put together on a dish and decorate with fresh coriander leaves along with the soya and lemon caviars, and the fresh pomegranate pips.

Download recipe [PDF - 345 KB]

Ceviche of Canarian Sea Bass with Pineapple from Gáldar and Langoustines

THE CHEF’S INSPIRATION

As a culinary trend Grobauer predicts a change back towards simple methods and purity of flavours. This trend is clearly displayed in the cooking style at the Seaside Grand Hotel Residencia:mixing Mediterranean, fresh, light and innovative dishes. Traditional recipes have been revamped and cooking time is adapted to contemporary practices. The Chef and his team of 30 place a special emphasis on the quality of their products.

The dishes served up on the menu are prepared with locally sourced and seasonal ingredients, preferably organically grown, with fruits and vegetables coming from a local farming estate on the island of Gran Canaria, up at Montaña la Data.

Who is Wolfgang Grobauer?

Chef Wolfgang Grobauer was born into a family of restaurateurs in Zurich, but was brought up in Munich. It was there that he learned his trade, at the legendary Grand Hotel Continental. He continued his education with two of Germany's most renowned chefs: Josef Viehauser and Otto Koch. He then trained in France with Jacques Maximin at Nice’s top restaurant, Le Chantecler in the Hotel Negresco.

In Hamburg he was appointed chef at the rustic-style Landhaus Dill restaurant, where he was awarded his first Michelin Star. He then earned another star for his work at Cöllns Austerstuben, a Hamburg classic, which he kept for almost a decade until 2000, before moving on to Porto-Veccio in Corsica. There, he won a Michelin star for the U Santa Maria.

Several positions at the famous seafood restaurant Le Dôme in Paris represented the next milestone Grobauer’s his career. He then became a leading light for Mediterranean fusion cuisine at Rabat's top restaurant, La Villa Mandarin.

Influenced by Otto Koch and Jacques Maximin, and due to many years spent in France, Wolfgang Grobauer's culinary preferences are Francophile. But now, after several years in the Canary Islands, the chef has also added classic Spanish dishes to his recipe manual. Ropa vieja stew, Iberian variations or the five-course lobster menu are a must on the menu at the Seaside Grand Hotel Residencia.

His latest creations require weeks of preliminary work, including sketches and experiments with ingredients and cooking techniques. Even with dishes that already appear on the menu, Grobauer continues to tweak them, in his never-ending quest for excellence.

Our 13th 'dish-enhancing' secret ingredient

Sea bass is a basic ingredient in traditional Canary cuisine, a common species of fish to be found on the islanders’ dining tables. It is a white fish with a passing resemblance to the grouper variety. It is normally presented as a salted dish. Sea bass is the basis for the famous Sancocho Canario, one of the islands’ top traditional dishes. It is quite easy to come across this fish at restaurants around the island.

Check out further information here about this product’s main properties.

The making of 'Islandmix' also features the collaboration of Gran Canarian potter Gustavo García Cruz.
You can learn all about his work on this fanpage plus his INusuall brand and his comtemporary pottery pieces.

Further information about local craftsmen and women can be found on the FEDAC official website.