{"id":19569,"date":"2025-05-11T23:18:06","date_gmt":"2025-05-11T21:18:06","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-mojo-tunera\/"},"modified":"2025-05-27T16:18:11","modified_gmt":"2025-05-27T14:18:11","slug":"aquanaria-canarian-prickly-pear","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-canarian-prickly-pear\/","title":{"rendered":"AQUANARIA SEA BASS TARTARE WITH CANARIAN PRICKLY PEAR SAUCE (Borja Marrero)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Borja Marrero<\/strong>, the&nbsp;<strong>author<\/strong>&nbsp;of this recipe for&nbsp;<strong>Aquanaria Sea Bass Tartare with Canarian Prickly Pear Sauce<\/strong>, is &nbsp;<strong>chef at the&nbsp;&nbsp;Michelin red star and green<\/strong>&#8211;<strong>starred<\/strong>&nbsp;<a href=\"https:\/\/muxgo.es\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>restaurant Muxgo<\/strong><\/a>.&nbsp;Borja&nbsp;<strong>is committed cooking based on a zero-kilometre philosophy and a strong focus on sustainability<\/strong>. His great&nbsp;<strong>contribution to the recovery and celebration of native wild animal and plant species saw him scoop the&nbsp;<\/strong><a href=\"https:\/\/www.aquanaria.com\/noticias\/borja-marrero-aquanaria\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>3rd Aquanaria Madrid Fusi\u00f3n Alimentos de Espa\u00f1a Sustainability Award.<\/strong><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.aquanaria.com\/gastronomia\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aquanaria<\/strong><\/a><strong>&nbsp;is a pioneering company in marine aquaculture in Spain<\/strong>.&nbsp;<strong>Sea bass are bred in the waters of the Atlantic Ocean off Gran Canaria<\/strong>. This poses a&nbsp;<strong>technical challenge due to strong currents and sea conditions,<\/strong>&nbsp;but it is the&nbsp;<strong>ideal place to breed sea bass.<\/strong>&nbsp;This results in a&nbsp;<strong>product with exceptional organoleptic qualities<\/strong>&nbsp;like a&nbsp;<strong>firm and juicy texture<\/strong>, thanks to the perfect amount of fat interwoven into the muscle. This is achieved over the&nbsp;<strong>four years the sea bass spend at sea swimming against the strong currents of the ocean.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">CANARIAN PRICKLY PEAR<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The&nbsp;Canarian prickly pear cactus is a plant synonymous with the islands\u2019 cuisine.<\/strong>&nbsp;Its fruit, the&nbsp;<strong><em>tuno<\/em>&nbsp;as it is known locally, has formed part of the gastronomy of the islands for centuries<\/strong>, contributing a&nbsp;<strong>sweet and slightly acidic flavour<\/strong>&nbsp;to desserts, jams and even sauces. But that\u2019s not all the plant can offer in gastronomic term.&nbsp;<strong>The young cactus pads are also used in stews and salads<\/strong>, offering a&nbsp;<strong>meaty texture and an interesting vegetable component<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>In this recipe, Borja honours his zero-kilometre, local-centric approach, using Aquanaria sea bass and the Canarian prickly pear. Here, he has marinaded cubes of Aquanaria sea bass with a Canarian prickly pear sauce<\/strong>. This&nbsp;<strong>gives the dish a citrus and fruity flavour that fits perfectly with the Aquanaria sea bass.&nbsp;<\/strong>Thanks to its&nbsp;<strong>mild taste and fat content, the flavours are absorbed without losing their identity.<\/strong>&nbsp;It&#8217;s a&nbsp;<strong>combination that refreshes and enhances the fish<\/strong>&nbsp;for the perfect dish with each element contributing its own personality without being overpowering.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Marinaded Aquanaria Sea Bass<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Combine the salt and sugar<\/strong>\u00a0(two parts sugar to one part salt). Set aside.<\/li>\n\n\n\n<li><strong>Clean the sea bass and place in the dry marinade for 45 minutes.<\/strong><\/li>\n\n\n\n<li><strong>W<\/strong><strong>ash, pat dry, pack and freeze for at least 48 hours.<\/strong><\/li>\n\n\n\n<li>To serve,\u00a0<strong>take out only the quantity required.<\/strong><\/li>\n\n\n\n<li><strong>Cut into equally-shaped semi-frozen cubes<\/strong>.<\/li>\n\n\n\n<li>Before serving,\u00a0<strong>macerate in the prickly pear sauce for 5 minutes.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prickly Pear Sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Roast the vegetables in the oven for 25 minutes at 180\u00bac.<\/strong><\/li>\n\n\n\n<li><strong>Blend everything in the Thermomix, strain and whisk with the olive oil<\/strong>\u00a0before adding salt and vinegar.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Seasonal Fruit Tartare<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dice all the ingredients evenly, combine and set aside.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Citrus Sheep&#8217;s Milk:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Squeeze the lemons.<\/strong><\/li>\n\n\n\n<li><strong>Crush the coriander, add the juice, milk and a little spicy oil.<\/strong><\/li>\n\n\n\n<li><strong>Salt<\/strong>\u00a0to taste.<\/li>\n\n\n\n<li><strong>Blend everything together in the Thermomix until you obtain a fine green milk<\/strong>\u00a0(Ensure there are no pieces of coriander left. If necessary, pass through a fine sieve.).<\/li>\n\n\n\n<li><strong>Thicken with xanthan<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fennel Velout\u00e9<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Make an\u00a0<strong>infusion of fennel<\/strong>. Bring the water to the boil and, once boiling, add the fennel (washed previously). Remove from the heat and cover.<\/li>\n\n\n\n<li><strong>Infuse for 20 minutes.<\/strong><\/li>\n\n\n\n<li><strong>S<\/strong><strong>train, add the vegetable gelatine and bring back to the boil, stirring constantly with a whisk.<\/strong>Once boiling,\u00a0<strong>strain and spread the gelatine in a thin gastronorm dish in a 2mm layer\u00a0<\/strong>(make sure to do this on a flat surface).<\/li>\n\n\n\n<li>Leave to<strong>\u00a0set.<\/strong><\/li>\n\n\n\n<li>Once cooled,\u00a0<strong>cut using a 3cm pastry cutter<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PLATING<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Place<\/strong>\u00a0<strong>the seasonal fruit tartare in a 1cm-thick layer<\/strong>\u00a0in a\u00a0<strong>deep dish<\/strong>\u00a0using a mould.\u00a0<strong>Place a 1cm-thick layer of the sea bass tartare\u00a0<\/strong>on top and\u00a0<strong>spread the fennel velout\u00e9<\/strong>\u00a0on top.\u00a0<strong>Serve the citrus milk in a small jug.\u00a0<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Borja Marrero, the&nbsp;author&nbsp;of this recipe for&nbsp;Aquanaria Sea Bass Tartare with Canarian Prickly Pear Sauce, is &nbsp;chef at the&nbsp;&nbsp;Michelin red star and green&#8211;starred&nbsp;restaurant Muxgo.&nbsp;Borja&nbsp;is committed cooking based on a zero-kilometre philosophy and a strong focus on sustainability. His great&nbsp;contribution to the recovery and celebration of native wild animal and plant species saw him scoop the&nbsp;3rd Aquanaria [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":18867,"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":[82,85],"project_tag":[],"class_list":["post-19569","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-chefs-recipes","project_category-raw-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 with prickly pear - Recipe by Borja Marrero I aquanaria<\/title>\n<meta name=\"description\" content=\"Aquanaria Sea Bass Canarian Prickly Pear Aquanaria Sea Bass Canarian Prickly Pear Sauce Canarian Gastronomy. Borja Marrero. 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