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.


Tapenade Crusted Atlantic Salmon

By Executive Chef Sameer Shah

Method of preparation:

  • Pre heat oven to 180o c, Season salmon with salt and pepper on both sides.
  • Place on the hot plate and sear on both sides for approximately 1 minute. Place in oven for         3-5 minutes.
  • After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes, depending on the desired doneness.
  • To plate, place salmon on top bed of sautéed asparagus and zucchini petals, place grilled turned potatoes beside the vegetables and spoon morel sauce over.
  • Just before serving add tomato and herbs for garnish.


For Tapenade:

  • Coarsely chop together kalamata olive, green olives, garlic and olive oil.


For Morel sauce:

  • Boil white wine and shallots over moderate heat until liquid reduces to half the quantity.
  • Lift pan from the heat add butter and whisk constantly
  • Then season to taste and pass sauce through a mess sieve, add chopped soaked morels.

Ingredients:

  • 60    ml -    Oil
  • 900    gms -    atlantic salmon
  • 600    gms -    Potato
  • 10    gms -    morels
  • 40    gms -    butter
  • 30    ml -    cream
  • 20    gms -    salt
  • 20    gms -    capers
  • 20    gms -    green olives
  • 250    gms -    asparagus
  • 20    gms -    garlic
  • 250    gms -    potatoes
  • 100    gms -    carrot
  • 100    gms -    zucchini
  • 40    gms -    Kalamata olives