Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Pan Seared salmon

By Executive Chef Elangovan Shanmugam

  • 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.

Ingredients

  • 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