The 33-year-old Javier Aranda is a young promising chef on his way to become a renowned name in the culinary world. Not only does he own two restaurants in Madrid (Gaytán and La Cabra), the culinary management of restaurant Retama also rests on his shoulders. Should there still be any doubt about Javier Aranda’s success: all the three restaurants have already been awarded with a Michelin star. In his gastronomic restaurant Gaytán, located in the heart of Madrid, Javier Aranda juggles with innovative flavours and surprising textures. These can be found in his fish dishes, of which he likes to share the recipe of the red mullet from Galicia.
Recipe: red mullet from Galicia
Ingredients & preparation: Red mullet
- Red mullet
- Cut a piece of red mullet and put it 5 minutes in salt.
- Get the red mullet out, wash it and prepare it for the blowtorch cooking.
Ingredients & preparation: Liver and orange juice pil pil
- 400 g red mullet liver
- 1 l orange juice
- 1 saffron box
- 90 g kuzu
- Take 200 ml orange juice and mix it cold with the kuzu.
- Take the rest of the orange juice and heat it up with the saffron.
- Boil it together. Once it is boiling, add the mix of juice and kuzu.
- Cook it all together again.
- Take it from the heat and add the red mullet liver. Mix it with a whisk to an homogeneous sauce.
- Heat up once again without boiling and strain it pressing the mix to obtain all saffron essence.
Ingredients & preparation: Tomato Sauce
- 2 kg tomatoes
- 1 garlic clove
- 0,4 ml olive oil
- 150 ml smoked oil
- Peel the garlic and chop it in thin slices.
- Fry them in olive oil until they become golden coloured.
- Chop the tomatoes in cubes and add them to the garlic.
- Boil the mix for several hours until all water is evaporated and you get a concentrated sauce.
- Add the smoked oil.
You can read he full reportage of restaurant Gaytán here.
Recipe: Javier Aranda
Photography: Adriaan Van Looy