Joan, Josep, and Jordi Roca, chefs of El Celler de Can Roca —recognized with three Michelin stars and repeatedly named one of the best restaurants in the world— have created four gastronomic proposals using products from the winners of the last edition of the BBVA Awards for Best Sustainable Producers. A celebration of local and sustainable ingredients that highlights the work of those who cultivate with respect and commitment to the land.
Among these products is our Agraz-Verjus Robles, awarded as the Best Sustainable Product in Spain 2024. A dressing made from organic unripe grapes, recovered from tradition and now an essential ingredient in contemporary cuisine due to its ability to bring freshness and balance.
In this recipe, the Roca brothers propose grilled sea bass accompanied by kiwin aguachile and a ripe kiwin salad, where Agraz-Verjus enhances the flavors and strengthens the link between sustainability, innovation, and culinary excellence. Perfectly paired with our Piedra Luenga Fino, which enhances the dish’s freshness and balances the acidity of the kiwin and Agraz-Verjus Robles.
COMPOSITION
- Grilled fish
- Sour kiwin (unripe) aguachile
- Ripe kiwin salad
Brine for the fish
- 300 g of water
- 30 g of salt
Mix both ingredients in a container until the salt dissolves. Set aside.
Grilled sea bass
- 1 sea bass
- 500 g of brine
- As needed, olive oil
- Clean the sea bass, removing scales, guts, and bones from the two fillets.
- Submerge the sea bass fillets in a container with brine to cover for 5 minutes.
- Remove and pat dry with kitchen paper. Cut the fillets into the desired portion size.
- In a pan with a little extra virgin olive oil over high heat, sear the sea bass portions starting with the skin side to make it crispy, then cook over low heat to prevent burning.
- Flip the sea bass to cook gently on the flesh side until reaching the desired doneness. Remove and set aside.
Kiwin aguachile
- 250 g of sour, unripe kiwin
- 20 g of cilantro
- 20 g of lime
- 80 g of water
- 15 g of jalapeño
- 40 g of white onion
- 30 g of olive oil
- As needed, salt
Place all ingredients in a food processor and blend. Strain through a fine sieve, adjust seasoning with salt, and set aside.
Kiwin salad
- 100 g of ripe kiwin
- 10 g of cilantro
- 15 g of olive oil
- 15 g of shallot
- 10 g of Agraz-Verjus (Bodegas Robles)
- As needed, salt
Peel and thinly slice the kiwin. Finely chop the cilantro and shallot. Mix all ingredients in a bowl and set aside.
ASSEMBLY
In a deep plate, place the kiwin aguachile, arrange the ripe kiwin salad on one side, decorating with fresh cilantro leaves, and finally place the freshly grilled sea bass.
