Muxgo Restaurant*, Las Palmas de Gran Canaria (Spain)
Lubina Velouté


  • 1 Aquanaria sea bass
  • Fennel water
  • Pickled prickly pear

For the velouté:

  • 1 l chicken stock
  • 500 g butter
  • 300 ml water
  • 200 ml lemon juice
  • 16 g emulsifying paste
  • 10 g xanthan gum

 For the wild herb pesto:

  • 30 g coriander
  • 20 g vinaigrette
  • 30 g chives
  • 20 g spearmint
  • 30 g parsley
  • 75 g basil


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Today’s recipe for Aquanaria sea bass with wild herb velouté is prepared by chef Borja Marrero. Borja, recently awarded a Michelin Green Star, was the winner of the 3rd Aquanaria Madrid Food of Spain Fusion Sustainability Award. Trained at the Hofmann School (Barcelona), Borja has worked in the kitchens of Ferrán Adrià, Arzak and Ramón Freixa, and has run his own restaurant in Mexico. After these experiences, he returned to Texeda, his hometown, where he started his most personal project based on the philosophy of km 0 and sustainability. This project now continues in Muxgo, a restaurant located on the rooftop of the Hotel Sostenible Catalina Plaza in Las Palmas Gran Canaria.

The wild sea bass population, in clear decline in recent years, is not able to meet the high demand of the restaurant sectorAquanaria sea bass are of the Dicentrarchus labrax species, the same species as wild sea bass. They are reared for four years in the cold, oxygenated waters of the Atlantic Ocean. These conditions are ideal for the sea bass to develop extraordinary qualities of texture and flavour, making it a unique, gourmet quality product; thus offering chefs a sustainable alternative to wild sea bass, and with the highest culinary quality


Velouté is one of the “mother sauces” of French cuisine, which serves as a base for the preparation of other sauces. The basic recipe is made with a light base, which can be meat or fish, bound with a white or blond roux. In this case, Borja has made a version with wild herbs, an ingredient very much in line with the km 0 philosophy of his restaurant. In fact, he has his own self-sourced vegetable garden, and advocates the use of native species such as the prickly pear cactus, an ingredient he uses in the presentation of this recipe. 

Steamed, the sea bass maintains its characteristic juiciness and clean, mild flavour. A perfect preparation to appreciate the flavour nuances of the wild herbs, which enhance the dish without detracting from the main ingredient. A clean, subtle morsel that contrasts with the intense flavour and texture of the pickled prickly pear, which adds the finishing touch to this elegant and harmonious dish


  • Make a pesto with all the herbs.
  • Mix with stock in the blender, add the lemon juice and texturise with butter, emulsifying paste and xanthan gum.
  • Cut the sea bass into 50 g portions.
  • Cook the sea bass for 3 minutes in a steamer and infuse with fennel water


Place the sea bass in the centre of the plate, cover with the velouté and add two pieces of pickled prickly pear.