{"id":21640,"date":"2025-09-05T09:31:08","date_gmt":"2025-09-05T07:31:08","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-escabeche-de-la-huerta\/"},"modified":"2026-02-20T11:59:38","modified_gmt":"2026-02-20T10:59:38","slug":"lubina-aquanaria-escabeche-de-la-huerta","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/lubina-aquanaria-escabeche-de-la-huerta\/","title":{"rendered":"AQUANARIA SEA BASS, GARDEN ESCABECHE AND MANCHEGO EMULSION (Jos\u00e9 Antonio Medina)"},"content":{"rendered":"\n

This recipe for Aquanaria sea bass, Garden Escabeche and Manchego emulsion is a creation by the La Mancha chef\u00a0Jos\u00e9 Antonio Medina<\/strong>.\u00a0The chef boasts extensive experience in the culinary arts<\/strong>, having worked with chefs of the stature of Iv\u00e1n Cerde\u00f1o.\u00a0Since 2010, he has\u00a0headed the project and kitchen<\/strong>\u00a0at\u00a0El Coto de<\/strong><\/a>\u00a0Quevedo<\/strong><\/a>\u00a0in Torre de Juan de Abad (Ciudad Real).\u00a0Passionate about hunting and traditional cuisine,\u00a0he creates cuisine based on modernised La Mancha traditions<\/strong>.<\/p>\n\n\n\n

Aquanaria is Spain’s leading marine aquaculture company.<\/strong> It currently specialises in large sea bass for the culinary sector<\/strong>. These<\/strong> sea bass<\/strong><\/a> are reared in the waters of the Atlantic Ocean around Gran Canaria<\/strong>; these conditions allow them to develop exceptional organoleptic qualities<\/strong> highly appreciated by chefs, such as their clean, mild flavour and firm texture<\/strong>. These two attributes lend them great versatility regarding different cooking techniques<\/strong>, such as, in this case, steaming.<\/p>\n\n\n\n

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ESCABECHE<\/h2>\n\n\n\n

Escabeche was<\/strong>\u00a0originally\u00a0a technique for preserving food using an acidic medium<\/strong>, such as vinegar or wine \u2013 ingredients still used in its preparation today. It has since\u00a0become a traditional art that remains at the forefront of culinary techniques<\/strong>, used by many chefs to\u00a0add acidity, texture and complexity to their dishes<\/strong>. This technique has traditionally been used on Spain\u2019s mainland, especially in areas of Castilla-La Mancha, particularly for the preservation of game meat \u2013 an example being the iconic partridge escabeche.<\/p>\n\n\n\n

In this recipe,\u00a0Jos\u00e9 Antonio takes the La Mancha tradition to his home pastures<\/strong>, 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,\u00a0emphasising its thickness and firmness<\/strong>\u00a0(derived from its composition) and\u00a0its clean, marine flavour,\u00a0<\/strong>which\u00a0combines perfectly with this acidic preparation<\/strong>.<\/p>\n\n\n\n

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PREPARATION:<\/h3>\n\n\n\n

Preparation of the Aquanaria sea bass:<\/strong><\/strong><\/p>\n\n\n\n

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  • Steam.<\/li>\n<\/ul>\n\n\n\n

    For the pickled vegetables:<\/strong><\/strong><\/p>\n\n\n\n

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    • Blend the garden vegetables.<\/li>\n\n\n\n
    • Add the liquids and emulsify the mixture.<\/li>\n<\/ul>\n\n\n\n

      For the Manchego cheese emulsion:<\/strong><\/strong><\/p>\n\n\n\n

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      • Place in a Thermomix and bring to temperature.<\/li>\n\n\n\n
      • Add all the ingredients except the oil, which is then incorporated until the correct density is obtained.<\/li>\n<\/ul>\n\n\n\n

        For the fig and vine leaf oil:<\/strong><\/strong><\/p>\n\n\n\n

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        • Blend the green leaves, add the oil and cook at 80\u00b0C for 10 minutes.<\/li>\n<\/ul>\n\n\n\n

          PLATING:<\/h3>\n\n\n\n

          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.<\/p>\n\n\n\n

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