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Pan Seared Sea Bass, Pommery Tossed Vegetables
By Executive Sous Chef
Pan-seared sea bass
Marinate the fish with salt, crushed black pepper and lemon juice. Set aside for 15 to 20 mins.
Julienne halves of the carrot and zuchinni and keep aside.
Arrange the julienned vegetables inside the fish fillets and roll. Tighten and tie using kitchen thread.
Sear the fish rolls on a hot plate.
Finish in a pre-heated oven covered with silver foil for 5 minutes at around 200 degrees.
Pommery tossed vegetables
Using a mandolin slicer, slice the remaining halves of the carrot and zucchini.
Toss them on a medium flame in a pan with some pommery mustard.
Orange dill emulsion
Heat the orange juice in a pan on a low flame and reduce till it becomes one fourth of its orginal quantity. Add salt, chopped dill and fresh cream and mix well.
Arrange fish steak, vegetables on a plate and spoon the sauce on top. Serve hot.
Orange juice - 1 cup
Olive oil - 2 tbsp
Sea bass steaks - 2 no.s
Chopped fresh dill - 1 tbsp
Fresh lemon juice - 1 ½ tbsp
Green zucchini - 1 no.
Yellow zucchini - 1 no.
Carrot - 1 no.
Pommery mustard - 1 tsp
Sea salt - To taste
Black pepper powder - 1 tsp