A PHP Error was encountered

Severity: Warning

Message: opendir(/var/lib/php/sessions): failed to open dir: Permission denied

Filename: drivers/Session_files_driver.php

Line Number: 358

Backtrace:

File: /var/www/html/application/controllers/Home.php
Line: 13
Function: __construct

File: /var/www/html/index.php
Line: 315
Function: require_once

A PHP Error was encountered

Severity: Warning

Message: session_start(): Cannot send session cache limiter - headers already sent (output started at /var/www/html/system/core/Exceptions.php:271)

Filename: Session/Session.php

Line Number: 143

Backtrace:

File: /var/www/html/application/controllers/Home.php
Line: 13
Function: __construct

File: /var/www/html/index.php
Line: 315
Function: require_once

Spice - Dining Offers and Promotions in Taj Restaurants, Cafes and Bars

Parma wrapped seabass

By Executive Chef Elangovan Shanmugam

  • Caper Beurre blanc: in a saucepan, add 15 ml dry white wine, chopped shallots and 2 black peppercorns. Reduce to half and strain. Add capers and finish with chilled butter. One cube at a time to make it an emulsion. Add a light squeeze of lime. Keep warm
  • Lightly season the sea bass and wrap it with Parma ham. In a medium hot pan, sear the sea bass from all sides and then roast in the oven at 180 Celsius till cooked.
  • Meanwhile blanch the vegetables (beans, asparagus, and broccoli).
  • Mashed potatoes: boil the peeled potatoes and sieve through fine chinois. Add butter in pan and mashed potatoes. Lightly season with salt and finish with cream.
  • Saute zucchini and blanched vegetables in a pan. Season.
  • Bell pepper and tomato pistou: roast the bell peppers till skin is charred. Cool and remove skin. Cut it into brunoise. Half the cherry tomatoes. In a sauce pan, warm a teaspoon of olive oil and add cherry tomatoes. Remove from heat and add bell pepper. Season with salt, black pepper and a pinch of sugar. Finish with chiffonade of basil.
  • Leek crisps. Finely julienne leeks. Lightly dust with some corn flour and deep fry till crispy.
  • To serve, plate mashed potatoes, and place Parma wrapped sea bass on the bed of saute vegetables. Pour caper beurre blanc on top of sea bass. Garnish with leek crisps. Drizzle bell pepper and tomato pistou on the plate.

 

Ingredients

  • Chilean sea bass - 720gm
  • Parma ham - 150gm
  • Mashed potato - 400gm
  • Olive oil - 50ml
  • Leeks - 400gm
  • Broccoli - 300gm
  • Cherry tomato - 80gm
  • Asparagus - 150gm
  • zucchini - 300gm
  • French beans - 120 gm
  • Beurre blanc - 100gm
  • Caper - 30gm
  • Salt - 16 gm
  • Black pepper - 4 gms
  • Lime - 2no
  • Bell pepper (red, yellow) - 50gm