Taste of Energy and Creative Fusion
By Karen Ocampo
Aonso Domínguez is the youngest chef you’ll find in San Miguel de Allende’s restaurant kitchens. He’s such an energetic person that it would be no surprise to see him running down the city’s hills, and then to spot him biking on the periphery of the expressways, and finally to observe him arriving punctually at one of his restaurants in spotless clothes.
Energy and creativity are what he transmits, and he is empowered by both in his passion for cooking. He has a clear position regarding his profession, and he faithfully defends the fact that this is a discipline that should be available to everyone in terms of price and resources. Despite being highly entrepreneurial, he does not reflect traditional concepts such as a desire for competition or excessive growth. He has a charming personality.
When we approached him to inquire about collaborating with the “Corazón Contento” column by sharing a recipe, not only did he react in an open and flexible way, but he also made it even more interesting. He asked us to challenge him with creating original recipes for Atención. So, we did! We gave him some local seasonal ingredients and asked him to create two recipes easy enough for all Atención readers to follow. Here is the result:
Baked Sea Bass with Tejocote and White Wine Sauce
For the fish
-1 fresh sea bass (about 300g)
-Freshly ground black pepper
-1 tablespoon olive oil
For the sauce
-300gr tejocote (a species of hawthorn), seeds removed
-150ml white wine
-2 lavender twings
Preheat oven to 180 C. Place the sea bass on a baking recipient using parchment paper, and spread butter, rosemary, coarse salt, pepper, and olive oil on it. Cook the fish in the oven for about 18min at 150 ° C.
Note: You can create a moisture atmosphere in the oven if you put a bowl full of water inside of it.
For the sauce
Make a syrup with 500ml water, 350g sugar and lavender twigs. Then add the seedless tejocotes, to the syrup and cook at a low heat for 60 minutes. Remove the tejocotes and save the syrup.
Chop the tejocotes finely. Sauté in a pan with a little butter, add the white wine, water and a bit of cooking syrup tejocotes. Cook until smooth and glossy. Add salt and pepper and set asaid.
Remove the bass sea from the oven, place on a plate and bathe generously with sauce. On top, add finely chopped mint and some edible flowers.
Enjoy the food and good conversation!
-1 cup fresh pingüicas (a medicinal fruit)
-2 liters water
-1 cup of Jamaica flowers
Start by washing the pingüicas well. Heat two liters of water and add the pingüicas along with the Jamaica flowers. Steep until water has taken on a red color, let it cool. Strain and pour into a pitcher. Add ice to cool.