"Nobody has ever been, by night, to the Janubio Salt Marshes(…) They will look for with despair those extraordinary, irregular shapes, which geometers have not studied yet. They will take off the rectilinear dress and they will wear the suit with convex curves and concave curves."

Agustín Espinosa: Lancelot, 28º-7º

“If the Janubio Salt Marshes constitute a squared chessboard, the operatives are, with no doubt, living pieces of the huge chess, with its black and white bishops, the walking queen and the crowned kings, who are no other than their towers and smart mills”.

Agustín de la Hoz: Chosen work Lanzarote

GASTRONOMIC CULTURE

FISH IN A SALT CRUST

-Use approximately 2kg. of Janubio Salt for 1kg. of fish (Sama, Abai, Cherne…). Leave the scales on.
-Preheat the oven at 180ºC.
-Make a base of salt and place the fish on it, then cover it all with Janubio Salt.
-Bake for 35 minutes at 180ºC until salt forms a hard crust.

CHICKEN IN A SALT CRUST

-Use approximately 3 kg. of Janubio Salt for one chicken.
-Clean the chicken and do not allow salt to get in it.
-Spread the chicken with some olive oil.
-Preheat the oven at 200ºC.
-Make a base of salt, place the chicken on it and cover it all with Janubio Salt.
-Bake for 65 minutes at 180ºC, until salt forms a hard crust.

PORK LOIN IN A SALT CRUST

-Use approximately 2 kg. of Janubio Salt for 1kg. of pork loin.
-Preheat the oven at 170ºC.
- Make a base of salt, place the loin on it and cover it all with Janubio Salt.
- Bake for 45 minutes at 170ºC, until salt forms a hard crust.

KING PRAWNS IN A SALT CRUST

-Use 1.5 kg. of Janubio Salt.
-1 kg. of king prawns nº 3.
- Preheat the oven at 200ºC for 10 minutes.
-In a glass container, put a base of salt, then place the king prawns on it and finally cover them again with Janubio Salt.
- Bake for 8 to 10 minutes.

 Go up