Gran Canaria
Gran Canaria

Recipes from an Islandmix. Chefs Jenisse Ferrari and Mario Rodríguez. Gran Canaria.

Marinated Sardines in Santa Lucía olive oil sauce and Telde oranges, by chefs Jenisse Ferrari and Mario Rodríguez Ureña


For the marinated sardines
100 gramos sea salt
1 lime 
1 lemon 
1 orange 
Olive oil
Organic herb leaves

For the olive oil sauce
Xanthan gum

To set up the dish
Orange segments
Organic herb leaves
Marinated sardines
Olive juice
Salt flakes

Marinated Sardines in Santa Lucía olive oil sauce and Telde oranges


1.- Clean the innards of the sardines with salt water and ice so the blood can be drawn out.

2.- Fillet the sardines, take out the bones and store.

3.- Chop up all the citric fruits and add salt.

4.- Marinade the fillets and cover them with the salt and citric fruits for between an hour and an hour and a half, depending on their size. 

5.- De-salt the fillets in water and place in olive oil aromatized with organic herb leaves and citric fruit skins.

6.- Blend the olives on a slow speed to draw out the bones.

7.- Take out all the bones and blend the olive mix to make as thin a puré as possible.

8.- Filter the puré with a superbag to draw out all its juice

9.- Mix the juice with xanthan gum in a proportion of 0.2 gr for every 100 ml of juice.

10.- Store in a cool place and allow to settle.

11- Cover the bottom of the dish with the juice.

12.- Take out the oil aromatized fillets and place them over the olive juice.

13.- Place an orange segment over each fillet and place an organic herb leaf and a salt flake on the top.

Download recipe [PDF - 346 KB]

Marinated Sardines in Santa Lucía olive oil sauce and Telde oranges
Chefs Jenisse Ferrari y Mario Rodríguez Ureña

Cook’s notes for readers:

What is a superbag?

It is a kind of bag used as a filter, with special characteristics, as it is particularly efficient for separating liquids and solids. It is made out of porous material, and is resistant to heat up to 170º C, is flexible and comes in two sizes. This accesory is used a lot in professional kitchens, and strains consomés while saving the job of having to filter afterwards, para colar fondos, salsas, etc.

What is xanthan?
This can be found at gourmet and herbolist shops. Its most common substitute is AGAR and in common cooking products it can be replaced by cornflour, but the mixture must be boiled to be able to cook it properly, which is not a viable option for this recipe.


Jenisse Ferrari and Mario Rodríguez Ureña talk us through their dish:

"The recipe is inspired by everyday flavours, using common market products and giving them a personal touch, with the result being a wholehearted and fresh dish. The recipe we present aims to raise awareness of the goodness of olives from the municipality of Santa Lucía. We also attempt to provide a contrasting taste for the palate, between the freshness and the acidity of the oranges from Telde, such a characteristic flavour that only comes from the local land.

Our cooking style is born out of the culinary experiences we have experienced and are passing on.

Our proposition is our way of expressing who we are and what we like. It is a great chance to get to know and share in an environment that allows us to empathise with our clients, offering them dynamic and forward thinking dishes."

Who are Jenisse Ferrari and Mario Rodríguez Ureña?

Chef Jenisse Ferrari is a Venezuelan chef trained in Cookery and Pastry at Mausi Sebess, Argentina. She later studied for a Master's degree in Restaurant Innovation and Management at the Basque Culinary Centre in San Sebastián, where she did internships and specialisation courses at restaurant kitchens in various countries, on a journey of professional improvement that took her from Costa Rica to Mexico, with personalised courses in Newport Beach, California. She also completed a period of training at Celler de Can Roca, in Girona.

Jenisse not only refers to her extensive professional journey when explaining her culinary school and origins; she also points to her family, the anonymous cooks she met, apprenticeships with prominent chefs, trips, art, friends and the flavours she encountered. All of them came together and became teachers and sources of inspiration for the chef.

Mario Rodríguez Ureña is a Telde-born chef who trained at the Hotel Escuela de Pájara, on the sister island of Fuerteventura. After completing this first stage of his training, Mario completed a Master's degree in Technique, Product and Creativity at the Basque Culinary Centre. He extended his knowledge by working with Martín Berasategui and later at El Celler de Can Roca.

His love of cooking began at a very young age, under the guidance of his grandfather Víctor Ureña, a passionate fan of Basque cuisine. Chef José Rojano has been his mentor and the leading figure in Mario's training as a chef.

Today, Jenisse Ferrari and Mario Rodríguez Ureña have combined their curiosity and know-how, creating the Qué leche! restaurant, an obligatory visit in the historic district of Triana, in the capital of Gran Canaria, where priority is given to fusion cuisine based on local products. In 2021, the two chefs' restaurant was included in the Michelin Guide's list of Bib Gourmand Restaurants, which rewards good value for money. Qué leche! was also awarded a Sun by the Repsol Guide.

Our 16th 'dish-enhancing' secret ingredient

The commercial cultivation of oranges in the city of Telde date back many years, to the end of the 19th century, with production being sent north to the British Isles. This tradition continues today, thanks to the wonderfully high quality of the sweet orange that is painstakingly harvested at several estates around the region, and is now focused mainly on local consumption. Be sure to ask for this fine product at local markets around the island. It is a perfect orange to make juice from, and is easily recognised for its good colour and large size.

For further information go to Telde oranges.

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.