Tina Soriano and Lucas Prats invite you to experience Can Lluc through Ibizan gastronomy
Tina Soriano and Lucas Prats, owners of Can Lluc, invite you to travel to their exclusive boutique hotel through the flavors of the White Isle.
Try these three simple recipes from Can Lluc:
- Sobrasada Lollipops with Flower Honey
- Ibizan-Style Baked Fish
- Greixonera
Experience the essence of Ibiza and the unique charm of Can Lluc with these delicious traditional dishes.
Located in the heart of Ibiza, in the San Rafael Valley and surrounded by nature, the agroturism Can Lluc is an idyllic place to unwind. Now, you can not only travel there with your imagination but also with your taste buds. The owners, Tina Soriano and Lucas Prats, invite you to experience their exclusive boutique hotel through the flavors of the White Isle with three dishes inspired by Ibizan cuisine.
Sobrasada Lollipops with Flower Honey
The journey begins with Sobrasada Lollipops with Flower Honey. “This appetizer is a modern way to enjoy Ibiza’s sobrasada, a sausage traditionally made for centuries in all the rural homes, the origin of Can Lluc, and used to supply the family throughout the year. As an anecdote, this is the most requested appetizer for events such as weddings and communions,” they highlight.
Ingredients for 6 Servings:
- ½ Ibizan sobrasada
- A splash of honey
- Orly batter (made with 1 egg, enough flour to form a batter, a pinch of salt, and a teaspoon of baking powder)
- Savory sticks
Instructions:
- Remove the casing from the sobrasada and mix in a small amount of honey. Be careful not to add too much, as the predominant flavor should be salty, with just a hint of sweetness.
- Shape the sobrasada mixture into small balls and insert a stick into each one.
- Prepare the Orly batter and coat the lollipops with it.
- Fry the coated lollipops in hot oil until golden and crispy.
- Once drained on a tray, drizzle a small amount of honey over them.
Can Lluc’s Tip: Use Ibizan black pig sobrasada (porc negre) and Ibiza flower honey for added nutritional benefits.
Ibizan-Style Grilled Fish
Our sensory journey continues with Baked Ibizan-Style Fish, “a simple and delicious dish that everyone loves, especially those who come on vacation and discover how this method enhances the flavor of the fish,” say the owners of Can Lluc.
Ingredients for 4 Servings:
- 2 fish (1 kg each, such as sea bass or gilt-head bream)
- ½ kilo of potatoes, sliced
- 2 peeled and chopped tomatoes
- 1 green bell pepper, chopped
- A small glass of white wine
- ¼ liter of fish stock
- 2 onions
- 4 cloves of garlic
- A small glass of olive oil
- 1 bay leaf
- Salt and pepper
Instructions:
- First, sauté the potatoes in a pan along with the onion, tomato, bell pepper, bay leaf, and garlic.
- Once the sauté is done, transfer it to a baking dish.
- Place the seasoned fish on top of the bed of sautéed potatoes and vegetables. Drizzle with olive oil and fish stock.
- Bake in a preheated oven at 200ºC (392ºF) for 15 minutes. Add the white wine and bake for an additional 10 minutes.
Can Lluc’s Tip: Use cherry tomatoes with their skin instead of regular tomatoes. Additionally, “we prefer using local Sampedro monkfish when available from local fisheries, and we bake it in a paella pan for a very Mediterranean presentation.”
Greixonera
To conclude, one of the classics from Can Lluc: greixonera. This traditional dish originates from utilizing leftover stale bread found in rural homes. “The original recipe is made with pan payés (country bread) instead of ensaimadas,” highlight Tina Soriano and Lucas Prats.
Ingredients for 8 Servings:
- 1 liter of milk
- 6 ensaimadas or croissants (broken into pieces)
- 6 eggs
- 1 cup (coffee cup size) of sugar
- Zest of 1 lemon
- 1 cinnamon stick
- Liquid caramel
Instructions:
- Heat half of the milk in a saucepan with the cinnamon stick and lemon zest. Once it comes to a boil, let it cool or mix with the remaining milk, then remove the cinnamon stick and lemon zest.
- Whisk the eggs and sugar together, then mix with the milk.
- Add the broken ensaimadas or croissants. The mixture should be slightly uneven.
- Coat a baking dish with a splash of liquid caramel, spreading it with a spoon.
- Carefully pour the mixture into the dish using a ladle, avoiding spills. Cook in the oven in a water bath at a low temperature (below 150ºC or 302ºF) for about an hour, checking doneness by inserting a wooden skewer until it comes out clean.
Can Lluc’s Final Tip: Add a splash of typical Ibizan herbal liqueur to the mixture. “We serve it with sweetened whipped cream and a caramel decoration on top: the cream enhances the flavor by contrast and the caramel reinforces it. Another option is to serve it with ice cream,” conclude the owners of Can Lluc.
