4 red vieja fish, each weighing 400g
1 red pepper
1 green pepper
1 leafy coriander twig
1 red onion
salt and pepper
5g soya lecithin
100ml maracuyá purée
50g white sugar
1 fresh chilli pepper
Decorative edible flowers
Clean the vieja fish without taking the scales off, take out the two loins and put the skin aside for the final decoration.
With the water and the juice from the two limes add the soya lecithin and blend well. Store.
Dice up Brunoise style the red pepper and green pepper, coriander and chilli pepper without the pips in. Mix all the ingredients in and put aside.
Make a juice out of the remaining 4 limes.
In a warm pan reduce the maracuyá puré with the sugar to half its volumen until it reaches a treacle-like consistency. Store.
Cut up the vieja fish loins in even pieces in a mirepoix mix, pour the lime juice over them, add salt and pepper, and after two more minutes, add the pepper mix.
Cut up the onion into fine slices. Store.
Blend the mix of lime, water and soya lecithin into a consistent mash.
Form a ring with the fish skin, fill the skin with the fish mix, and place the onion rings on top.
Add the finishing touches with lime and some edible flowers.
Paint the dish surface with the maracuyá treacle.
Fabio Santana tells us how this dish came about:
"To make this recipe I wanted to add our very own vieja fish to an international dish, maintain the unmistakable colour of its skin along with its meaty flavour, in the most subtle manner possible.
It is a simple and fresh dish. Although it is certainly a recipe with some fine subtle flavours, which if not combined perfectly, are quite hard to achieve."
Our 17th ‘dish-enhancing' secret ingredient
Vieja fish is not a unique species to the seas around the Canaries, yet it has been a traditional favourite for the islanders and is an essential part of restaurant menus along the coastlines. The fish measures between 30 and 60 cm., has bright colouring, has a chunky and tasty white texture, and is presented in an endless array of formats: oven-baked, salted, fried, or open-grilled.
It is an absolute essential for lovers of fine fish coming to the island.
Learn more here about artisan fishing in Gran Canaria.