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We request you to check with the hotel team for further details.
Pan Seared salmon
By Executive Chef
Tomato sauce: equal quantity of pelati (Italian tomato) and fresh tomato (blanched, deseed and chopped). Add olive oil. Cook together.
Beurre blanc: reduce onion in white wine. Add butter to it and melt. Add lemon juice and parsley to it. Keep the pan aside.
Saute vegetable: heat a pan. Put butter and add blanched broccoli, asparagus, zucchini, beans. season it properly.
Cous-cous: heat a pan and put cous-cous and saute. add warm veg stock to it and let it cook for some time. Season it.
Salmon: take a preheat griddle and grill seasoned salmon from both the side.
Put it in a preheat oven for 3-4 min for further cooking.
Finish the plating. garnish and serve.
Norwegian salmon steak - 720gm
Cous – Cous - 150gm
Beurre blanc - 100ml
Apricot dry - 50gm
Parsley - 40gm
Amul butter - 50gm
Olive oil - 50ml
Broccoli - 300gm
Cherry tomato - 80gm
Asparagus - 150gm
Zucchini - 200gm
French beans - 120gm