This recipe for Aquanaria sea bass, Garden Escabeche and Manchego emulsion is a creation by the La Mancha chef José Antonio Medina. The chef boasts extensive experience in the culinary arts, having worked with chefs of the stature of Iván Cerdeño. Since 2010, he has headed the project and kitchen at El Coto de Quevedo in Torre de Juan de Abad (Ciudad Real). Passionate about hunting and traditional cuisine, he creates cuisine based on modernised La Mancha traditions.
Aquanaria is Spain’s leading marine aquaculture company. It currently specialises in large sea bass for the culinary sector. These sea bass are reared in the waters of the Atlantic Ocean around Gran Canaria; these conditions allow them to develop exceptional organoleptic qualities highly appreciated by chefs, such as their clean, mild flavour and firm texture. These two attributes lend them great versatility regarding different cooking techniques, such as, in this case, steaming.
ESCABECHE
Escabeche was originally a technique for preserving food using an acidic medium, such as vinegar or wine – ingredients still used in its preparation today. It has since become a traditional art that remains at the forefront of culinary techniques, used by many chefs to add acidity, texture and complexity to their dishes. This technique has traditionally been used on Spain’s mainland, especially in areas of Castilla-La Mancha, particularly for the preservation of game meat – an example being the iconic partridge escabeche.
In this recipe, José Antonio takes the La Mancha tradition to his home pastures, using cheese and escabeche as the perfect accompaniment for our sea bass. Furthermore, the chef highlights the product’s value in the form of a steamed supreme fillet, emphasising its thickness and firmness (derived from its composition) and its clean, marine flavour, which combines perfectly with this acidic preparation.
PREPARATION:
Preparation of the Aquanaria sea bass:
- Steam.
For the pickled vegetables:
- Blend the garden vegetables.
- Add the liquids and emulsify the mixture.
For the Manchego cheese emulsion:
- Place in a Thermomix and bring to temperature.
- Add all the ingredients except the oil, which is then incorporated until the correct density is obtained.
For the fig and vine leaf oil:
- Blend the green leaves, add the oil and cook at 80°C for 10 minutes.
PLATING:
Place the sea bass on the plate and draw a pattern with the Manchego cheese emulsion. Then mix the pickling brine with the fig and vine leaf oil and fill the design with this mixture.
