Yordy Gutiérrez had an important role in the Lanzarote delegation at Madrid Fusión 2023. The Lanzarote chef from the La Maresía restaurant, located in the northern town of Órzola, was in charge of presenting the lunches at the Saborea stand and presented his goat meat trout to the Minister of Industry, Commerce and Tourism, Reyes Maroto.
Together with five other chefs, he participated in the presentation of a "Journey to Lanzarote through gastronomy", in the central hall of Madrid Fusión.
In this interview with Carlos Chavaud from Radio Lanzarote, he excitedly tells us his feelings at the most important gastronomic fair in Spain.
- How was your experience at Madrid Fusión?
It's my first time, the truth is that you feel a bit of fear of the unknown, but at the same time you get involved in what you like and you are motivated. The truth is that I am very happy. The nervousness is because I want people to leave happy, not because I make a dish and it turns out well or badly.
- What is the Goat Trout and Banana Coulis dish that you have presented to the Minister of Tourism and that will be presented in the central auditorium like?
We wanted to include some goat, an animal stew, although many people were reluctant because of its strong smell and taste. I think the balance is achieved. We wanted to do it because it is a traditional dessert from the Canary Islands. It took us a lot of work. We have stewed the meat, cleaned the fat, removed the bone and then we have given it a blast in the oven to roast it and make a cake.
- For the central kitchen, are you going to transform the jarea, what will it be like?
Yes, jareado fish is normally considered dry, but it is not. We have taken out the loin, we have put it in salt for an hour, with salt from Janubio, sea salt from Lanzarote, we have washed the fish with salt water, we have put it to drain and we have packaged it.
The texture that remains is like that of smoked salmon and we are going to finish it steamed with a cooking time of three minutes at 80 degrees. It then goes with a Canary mojo sauce, mojo picón, caramelized to contrast the salty and the sweet. After the steam, we give it a flame to enhance the flavor a little more and so that the people of the land see that they are really eating a jarea, but in a more modern version.
We also accompany it with yellow sweet potato puree, which is sweet and with a little almogrote and roasted tomato to contrast the acidity.
- Can these dishes be tasted at the La Maresía restaurant in Órzola?
Yes, we are working with a reduced menu and we are focusing on Canarian products. 90% of our products are from the Canary Islands. We have an incredible product. We make Canarian cuisine with a modern touch. We have a guachinche-style terrace and we are very excited.
Our project is to continue giving a twist to the product of the land and to know that with what we have, there is no need to look for anything else. We have everything.
