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Norwegian Salmon With Caper Beurre Blanc

By Executive Chef Md. Shahid Hossain

  • Combine olive oil, lemon juice, Honey, Chopped thyme, salt, black pepper, White wine and garlic. 
  • Place in a small bowl. Place salmon in a shallow dish and pour the marination over the top of the salmon and marinate nicely.
  • Preheat grill for medium heat and grease the oil on it.
  • Place salmon on the preheated grill skin side down. Cook it, basting occasionally with the reserved marinade, and then put it in the combi oven for 6 min. at 180 degrees along with boiled baby potatoes.
  • Blanched the vegetables and sautéed with olive oil, salt and pepper.
  • Melt butter in a warm pan, add lemon juice and make a smooth emulsion and adjust the seasoning.
  • Arrange the vegetables, potatoes and salmon in serving dish.
  • Pour the sauce over fish, sprinkle with parsley and serve hot.

Ingredients:

  • Salmon - 180 gm 
  • Lemon juice - 20 ml 
  • Honey - 10 ml 
  • Garlic - 10 gm 
  • Dill leaves - 5 gm 
  • Peppercorn - 5 gm 
  • Salt - 5 gm 
  • Olive oil - 30 ml 
  • Butter - 45 gm 
  • White wine - 20 ml 
  • Baby potatoes - 30 gm 
  • Bell peppers - 30 gm 
  • Zucchini - 30 gm 
  • Carrots - 20 gm 
  • Asparagus - 10 gm 
  • Capers - 5 gm