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Gastronomy

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.

Chef Wolfgang Grobauer
Ceviche of Canarian Sea Bass with Pineapple from Gáldar and Langoustines

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Who is Wolfgang Grobauer?

Chef Wolfgang Grobauer was born into a family of restauranteers in Zurich and grew up in Munich where he learnt his trade at the legendary Grand Hotel Continental. He continued his apprenticeship with two of the best recognised chefs in Germany: Josef Viehauser and Otto Koch. He then did further training in France with Jacques Maximin, at Nice’s top restaurant, Le Chantecler at the Hotel Negresco.

In Hamburg he was named chef at the country restaurant Landhaus Dill, where he gained his first Michelin star. He then gained another star for the work he did at Cöllns Austerstuben, a classic premises in Hamburg; this star was maintained for nearly a decade until the year 2000, when he left for Corsica. There he earned another Michelin star for the U Santa Maria.

He then had several roles at the famous seafood restaurant Le Dôme, in París, which signalled another landmark in his outstanding career. Grobauer would then become a leading light in Mediterranean fusion cuisine at Rabat’s finest restaurant, namely the Villa Mandarin.

Influenced by chefs Otto Koch and Jacques Maximin and his many years spent working in France, his culinary preferences have a clear French slant to them. However, following a number of years in the Canaries he has added classic Spanish cuisine to his cookery bow. Dishes such as ropa vieja, variations on the ibérico theme, and his menu featuring five dishes of lobster are an essential part of his à la carte menu at the Seaside Grand Hotel Residencia.

His latest creations require weeks of preliminary work, including draft versions and experiments with ingredients and new cooking techniques. Even with dishes that are already on the menu, Grobauer continues to add different final touches, in his ongoing search for perfection.


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.