{"id":19444,"date":"2025-01-02T11:16:27","date_gmt":"2025-01-02T10:16:27","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/chicharron-lubina-aquanaria\/"},"modified":"2025-05-16T12:39:06","modified_gmt":"2025-05-16T10:39:06","slug":"chicharron-lubina-aquanaria","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/chicharron-lubina-aquanaria\/","title":{"rendered":"AQUANARIA SEA BASS WITH SKIN CRACKLING\u00a0 (Niki Pavanelli*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The recipe for this\u00a0<strong>Aquanaria sea bass with skin crackling<\/strong>\u00a0comes from\u00a0<strong>Niki Pavanelli<\/strong>,\u00a0<strong>chef at the MICHELIN-starred<\/strong>\u00a0<a href=\"https:\/\/www.gastrocorales.com\/es-es\/il-bocconcino\/\"><strong>Il\u00a0<\/strong><\/a><a href=\"https:\/\/www.gastrocorales.com\/es-es\/il-bocconcino\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Bocconcino<\/strong><\/a><a href=\"https:\/\/www.gastrocorales.com\/es-es\/il-bocconcino\/\"><strong>*<\/strong><\/a>\u00a0 restaurant, recently awarded its first\u00a0<strong>MICHELIN Red Star<\/strong>.\u00a0<strong>With extensive experience in some of Italy&#8217;s most prestigious restaurants<\/strong>,\u00a0<strong>Niki<\/strong>\u2019s dishes reflect his\u00a0<strong>deep respect for traditional flavours<\/strong>\u00a0and local Canarian ingredients, infused with his own\u00a0<strong>innovative touch, resulting in contemporary cuisine that feels both familiar and new.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>\u00a0is a\u00a0<strong>pioneering marine aquaculture company based in Spain<\/strong>,\u00a0<strong>committed to\u00a0<\/strong><a href=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/politica_de_sostenibilidad_web.pdf\"><strong>sustainability<\/strong><\/a>. Their mission is to provide a\u00a0<strong>sustainable alternative to wild sea bass<\/strong>, focusing\u00a0<strong>exclusively on the breeding of large sea bass<\/strong>\u00a0in the cold waters of Gran Canaria. This dedication has resulted in a\u00a0<strong>product with exceptional gastronomic qualities and multiple culinary applications<\/strong>. As a result,\u00a0<strong>Aquanaria sea bass can be found in the finest restaurants, both in Spain and abroad<\/strong>, with every part of the fish being used.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">SKIN CRACKLING<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The term&nbsp;<strong><em>chicharr\u00f3n<\/em>&nbsp;in Spanish has different meanings depending on the region.<\/strong>&nbsp;&nbsp;Typically, it refers to&nbsp;<strong>fatty cuts of pork, such as skin and dewlap, which are cooked together to form a compact block of meat<\/strong>. In other cases, it is the&nbsp;<strong>skin<\/strong>,&nbsp;<strong>fried to a crispy texture with its fat<\/strong>. What these versions&nbsp;<strong>have in common<\/strong>&nbsp;is the use o<strong>f fatty pork, cooked and fried until it becomes crispy, a result of the cooking process,<\/strong>&nbsp;where&nbsp;<strong><em>chicharr\u00f3n<\/em>&nbsp;comes from the verb&nbsp;<em>achicharrar<\/em>&nbsp;(to char)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this recipe,&nbsp;<strong>Niki draws inspiration from traditional pork chicharr\u00f3n and creates a sea bass version using the skin of Aquanaria sea bass. The aim is to add an unexpected texture to the dish.<\/strong>&nbsp;To achieve this,&nbsp;<strong>first dehydrate the skin<\/strong>, which will&nbsp;<strong>provide an extra crispy finish when fried<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PREPARATION:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria Sea Bass:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Scale, clean, fillet, and remove the skin from the sea bass.<\/strong><\/li>\n\n\n\n<li><strong>Portion<\/strong>\u00a0the sea bass.<\/li>\n\n\n\n<li><strong>Stretch the skin and dehydrate<\/strong>\u00a0for 48 hours.<\/li>\n\n\n\n<li>When ready to serve\u00a0<strong>cook the sea bass at a low temperature first, then finish on the grill<\/strong>\u00a0for a juicy texture.<\/li>\n\n\n\n<li><strong>Fry the dehydrated skin until crispy<\/strong>, then season with salt.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria Sea Bass Broth Foam:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Make a\u00a0<strong>rich broth with the sea bass bones<\/strong>\u00a0head, vegetables, and herbs. Strain and set aside.<\/li>\n\n\n\n<li>When<strong>\u00a0ready to serve<\/strong>\u00a0<strong>mix the broth with the aerating agent, blend, season with salt, and transfer to the aerator until a thick foam forms.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria Sea Bass Broth Foam:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Make a\u00a0<strong>rich broth with the sea bass bones<\/strong>\u00a0head, vegetables, and herbs. Strain and set aside.<\/li>\n\n\n\n<li>When<strong>\u00a0ready to serve<\/strong>\u00a0<strong>mix the broth with the aerating agent, blend, season with salt, and transfer to the aerator until a thick foam forms.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Black Pig Demi-Glace:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prepare the\u00a0<strong>demi-glace with black pig bones and meat<\/strong>, vegetables and aromatic herbs.\u00a0<strong>Reduce<\/strong>\u00a0until a\u00a0<strong>syrupy texture is achieved<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Creamy Ancient Potato Pur\u00e9e:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Peel and cube the potatoes, roast<\/strong>\u00a0with shallots, leeks, and olive oil.<\/li>\n\n\n\n<li><strong>Add milk and cook<\/strong>\u00a0until the potatoes are tender and creamy.<\/li>\n\n\n\n<li><strong>Remove from heat and blend using a Thermomix<\/strong>\u00a0until a velvety texture is achieved.\u00a0<strong>Keep<\/strong>\u00a0<strong>warm<\/strong>\u00a0until serving.<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PLATING<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Place the\u00a0<strong>creamy ancient potatoes in the centre of the plate, topping with the sea bass<\/strong>.\u00a0Arrange the\u00a0<strong>crackling on one side and the sea bass broth foam on the other<\/strong>.\u00a0<strong>Finish<\/strong>\u00a0by\u00a0<strong>pouring the black pig demi-glace around the dish<\/strong>\u00a0at the table.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe for this\u00a0Aquanaria sea bass with skin crackling\u00a0comes from\u00a0Niki Pavanelli,\u00a0chef at the MICHELIN-starred\u00a0Il\u00a0Bocconcino*\u00a0 restaurant, recently awarded its first\u00a0MICHELIN Red Star.\u00a0With extensive experience in some of Italy&#8217;s most prestigious restaurants,\u00a0Niki\u2019s dishes reflect his\u00a0deep respect for traditional flavours\u00a0and local Canarian ingredients, infused with his own\u00a0innovative touch, resulting in contemporary cuisine that feels both familiar and new. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":18538,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[81,82,84],"project_tag":[],"class_list":["post-19444","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes","project_category-full-use-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sea bass and skin crackling - Recipe by Niki Pavanelli | Aquanaria<\/title>\n<meta name=\"description\" content=\"Aquarnia Sea Bass Crackling. MICHELIN Star. Sustainability. Zero Waste XXL Sea bass. Fish Crackling. 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