{"id":4294,"date":"2020-07-03T11:15:30","date_gmt":"2020-07-03T11:15:30","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/gamba-roja\/"},"modified":"2020-08-04T20:23:24","modified_gmt":"2020-08-04T20:23:24","slug":"seabass-pastry-with-red-shrimp-and-crustacean-bearnaise-sauce","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/seabass-pastry-with-red-shrimp-and-crustacean-bearnaise-sauce\/","title":{"rendered":"AQUANARIA SEABASS PASTRY WITH RED SHRIMP AND CRUSTACEAN B\u00c9ARNAISE SAUCE (Esteban Capdevilla)"},"content":{"rendered":"\n

Chef Esteban Capdevila<\/a> creates a new versio of the noteworthy recipe of Chef Jos\u00e9 Antonio S\u00e1nchez Torres<\/strong> from Restaurante Els Vents<\/a> in San Juan de Alicante (Spain). This recipe of Seabass pastry and red shrimp is an honorable tribute to the first Chef to ever be awarded a Michelin Star in Alicante city, Jos\u00e9 Manuel Var\u00f3, father of Modern Alicantian Cuisine, who also inspired his pastry on the legendary Chef Paul Bocuse, prime mover<\/strong> of nouvelle cuisine, who died in 2018 at 91 years old.<\/p>\n\n\n\n

It is key to rely upon great raw materials for this recipe: fresh, clean flavor and good texture. The firmness and smoothness of the Aquanaria Seabass<\/a>, both features obtained thanks to their more than 4-year breeding in the rough waters of the Atlantic Ocean<\/strong>, grants this recipe its full potential.<\/p>\n\n\n\n

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RED SHRIMP<\/h2>\n\n\n\n

The red shrimp is a Mediterranean culinary gem<\/strong>; it has a signature flavor, a mixture of sweetness and sea saltiness. It\u2019s named after its reddish shell. Highly treasured since they are scarce and very hard to catch \u2013 in water they seem transparent. It can be found in Denia, Palam\u00f3s and Huelva (Spanish territory). They are quite appealing nutritionally speaking, as they are rich in iodine<\/strong>.<\/p>\n\n\n\n

In this recipe, the red shrimp is used in a pastry together with the Seabass. Despite the fact that the pastry is originally a bakery preparation, currently is gaining popularity with other kind of recipes. Combining fish and shellfish is quite common, however, in this case, you can also get an eye-catching color blend between the whitish from the Seabass and reddish from the shrimp<\/strong>.<\/p>\n\n\n\n

\"gamba<\/figure><\/div>\n\n\n\n

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INSTRUCTIONS<\/h3>\n\n\n\n