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Gastronomy

This is how 'Fried medregal lemon fish in black crust', by Chef Nelson, is made



FIRST STEPS
a) Ingredients (for 4 diners)


800 gr of Medregal lemon fish in pieces
250 c.c. home made tomato sauce
2/3 potatoes, chopped up
200 c.c. extra virgin olive oil
300 gr bread crumbs
100 Ccc white wine
15 gr squid ink
50 gr rice noodles
2 egg whites

b) Preparation of the crust
Make a paste with the breadcrumbs, white wine and squid ink.
Spread onto paper.
Dehydrate and then grate.
Season the pieces of medregal fish, and put egg white over it.
Pour breadcrumbs over the Medregal fish with the black grated bread prepared earlier.

c) Preparation of the potatoes
Pour olive oil onto the potatoes and place them on a very low heat for around 35 minutes.

d) Preparation of the tomato sauce
The tomatoes must be perfectly ripe.
Stir-fry the onion, add the tomatoes, sautée for a few minutes, then blend.

PREPARATION OF THE DISH


Place the tomato sauce on a plate.
Put the fried rice noodles over the sauce.
Next, place the black crusty breaded medregal fish onto the dish.
Place the potatoes around the side with a touch of black truffle.

Download recipe [PDF - 352 KB]

Fried medregal lemon fish in black crust

INSPIRATION FOR THE RECIPE


This is how Chef Nelson describes his recipe:

"I am presenting this 'Medregal in black crust' recipe because the fish comes from waters around our island, perhaps a little less known than sama, sea bass and Canarian hake, but just as nice and tasty.

Medregal is a fish that lives both on the sea bed and up on the surface. There are three varieties; lemon, pink and black. It is a reddy, and somewhat greasy meaty in texture. It has high levels of omega 3 and 6. It is a fish that lends itself really well to marinade, or in typical Canarian fish broth".

"At Restaurante Nelson we do seafood cuisine. In the Canary larder we have a wide range of fish, and some seafoods from different areas and sea depths. With different cooking methods we can do wonders with such quality products. In our à la carte menu we offer different varieties of fish and seafood, depending on the time of the year. With the deep fish we offer fula, Canarian hake, romerete, king crab and camarón soldado.

Our range of coastal fish depends again on the time of year and if weather permits, sardines, red mullet, bocinegro, viejas, medregal, pampano fish..."

Chef Nelson Pérez
Fried medregal lemon fish in black crust

Documento sin título
Who is Nelson Pérez Molina?

Nelson is a Gran Canarian chef who owns one of the best known restaurants among lovers of fine fish on the island.

His seafood restaurant stands alongside the beach at Arinaga, in the municipality of Agüimes, and awards the starring role to its local product. The premises were opened in 1995, and continue in the tradition of a fine local eaterie. Nelson Pérez represents the second generation of a family business which has been traditionally linked with the local coastline of Arinaga.

Chef Nelson is carrying on his father’s legacy, promoting all kinds of products from all over the island, both from the sea and inland, in his menu. His cuisine delights diners with a huge selection of only the finest fresh fish from along the southeast of Gran Canaria, the basic ingredient for his seafood cuisine.

The painstaking efforts put into the local product and his great service have placed the restaurant on the eating map in the southeast of the island, as acknowledged by top publications including Gourmetour, El Pais Aguilar Travel Guides, Campsa Guide, as well as the Repsol and Michelin Guides.



Our 3rd ‘Dish-enhancing’ secret ingredient

The tomato from the southeast of Gran Canaria is a high quality crop, and has enjoyed a great tradition on the island, as has the tomato from La Aldea, a farming region that produces a range of different varieties that are exported all around Europe.

Yet tomato cultivation is much more that a mere ingredient in kitchens around the island. There is a long, long story behind its farming. It is a story of overcoming adversity and hard work, related here in detail at Pella de Gofio digital magazine.




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.