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Gastronomy

This is how Mogán red prawn salad, a recipe by chef Germán Ortega, is made



FIRST STEPS


Cooking the prawn

Cook the prawns slowly in salted water for 2 and a half minutes.
Cool and store.

Essence of the heads
Use a food processor to mash up the heads of the prawns for 10 minutes at 90º. Add sunflower oil to create a pulp.
Strain and store.

Avocado mousse
100gr avocado
8gr salt
1 lime

Blend all ingredients into a smooth mousse.

Mogán red prawn salad


Frothy Lime
100gr lime juice
2gr ginger
1/2 clove of garlic
5gr coriander

Marinade in the fridge for an hour, then strain and squeeze contents to get all the juice out.
Add 1gr of soya lecithin.
Blend all ingredients together until the mix becomes frothy.

Vinaigrette
100gr olive oil
40gr apple vinegar
20 gr honey
10 gr Dijon mustard

Blend all the ingredients together until they make the vinaigrette dressing.


Other ingredients that accompany and decorate the dish


Shallot rings, roast pepper, coriander shoots, extra virgin olive oil caviar.

Marinade the prawn in the vinaigrette and then put on a plate like a salad serving.

Advice from the chef:
Try to eat all ingredients together in a spoonful.

Download recipe [PDF - 343 KB]

Mogán red prawn salad
Mogán red prawn salad

THE CHEF’S INSPIRATION


Our chef tells us how his creative idea came about:

"Gran Canaria boasts some fantastic products and wonderful basic ingredients.

Specifically for this recipe, I use Mogan red prawns as a main ingredient, and try to give it a modern or cutting edge touch to local Gran Canarian cuisine, together with some French, South American and Asian influences."


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Who is Germán Ortega?

Germán Ortega is a cook who was born in Las Palmas de Gran Canaria. He is currently executive chef at La Aquarela, restaurant one of the establishments with the longest traditions at the island’s tourist hotspots, situated on the sea shore in Mogán.

Germán was chosen as the "Best chef in the Canaries for 2012", an award given by the cuisine guide 'Qué bueno Canarias'. He then achieved the distinction of "Best restaurant in the Canaries for 2015” awarded by the same publication.

Germán Ortega trained in Sweden, England and at several cities and towns in mainland Spain, and has worked alongside such distinguished names as Ferrán Adriá, Laurent Tassel and Andrew Hamer.

In his professional career he has worked at leading restaurants such as "Vassa Eggen" in Stockholm, "The Letonnie" in England with two Michelin stars, the Hacienda Benazuza and El Bulli Hotel with two Michelin stars.

His cusine is based on both product and technique. At his restaurant they offer a superb range of fish and red meats.



Our 18th 'dish-enhancing' secret ingredient

A little secret at some of the finest restaurants at the south of Gran Canaria is the red prawn, which is still fished on a small scale in Mogán.

It is usually grilled, and doesn’t require any special dressing to bring out one of the best flavours from the sea.

Learn more about artisan fishing in Gran Canaria.