Cutting the wreckfish

Use the Japanese technique to take out the spine so no bones remain, skin and cut in very thin strips as for carpaccio.

Preparing the “papa arrugada” potatoes

Boil with the coarse salt until most of the water has evaporated and the salt is stuck to the skin, then cut into small pieces with the skin still on.

Preparing the green mojo sauce

This is prepared by mixing the following ingredients: 80 gr of coriander 30 ml of olive oil Half a clove of garlic 3 grains of black pepper Salt to taste

Preparing the dish

Place the strips of fish on the plate and then place a piece of potato on each of them. Using a squeeze bottle, add a strip of green mojo sauce and a strip of soy sauce, and then add some Maldon salt.

• One wreckfish (a white fish local to the Canary Islands)
• Korean turnip
• Wasabi
• Soya
• Ponzu sauce
• Coriander
• Garlic
• Black pepper
• Canary Island “papa arrugada” potatoes
• Olive oil
• White truffle paté
• Coarse salt
• Curled parsley
• Maldon salt