200 gr sea bass fillets
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
Maldon salt from Pozo Izquierdo and crushed white pepper
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.
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.
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.
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