Hotels & Restaurants in UAE

Chardonnay-Marinated Calamari

Fry the calamari in a generous amount of oil and when golden, drain and transfer to baking dish. In a pan, saute the julienned onions in oil. Add the bay leaf and pine nuts, then the vinegar and half the wine. Reduce, then pour onions over the calamari....

Category: Main Dishes

Read more

Risotto Al Nero Di Seppia

In a pan, saute the onion and garlic in butter and 2 tablespoons of oil. Slice all but 4 cuttlefish into strips and add all to pan. Add the white wine and allow it to evaporate. Remove the cuttlefish from the pan and set it aside. Add the ink and the...

Category: Main Dishes

Read more

Rolled Sea Bass with Fresh Ginger

Fillet the sea bass, removing the skin and all the bones. Salt the fish. In a bowl, mix the chopped herbs, ginger and lemon zest. Use this mixture to scent the fish fillets then roll them, two at a time, to form little rolls that you tie in place with...

Category: Main Dishes

Read more

Curried Turbot in Leek Sauce

Wash and julienne the 200 g of leeks, put them in a sauce pan with the oil and a pat of butter and cook until they are quite soft. Add cream and adjust for salt and pepper. Puree, then strain. Allow this cream to boil and if it should become too thick,...

Category: Main Dishes

Read more

Risi e Bisi

Shell the peas. Prepare a vegetable broth with the pods. In a frying pan using half of the butter, gently sweat the onion, then add the peas, 2 ladles of broth, salt and pepper. When the peas are cooked, remove half, mash them and put them through a sieve....

Category: Main Dishes

Read more

Brandade on Polenta Medallions

Place the cleaned stockfish in a sauce pan and cover with cold water. Bring it to a boil, then drain, reserving 1 cup of cooking water. Using an electric mixer, gently whip the stockfish, seasoning it with salt, white pepper and minced garlic. Slowly...

Category: Appetizers

Read more

Duck Scallops with Spiced Elderberry Sauce

Peverada sauce: Brown shallot in 1/2 cup of olive oil. When oil is well heated, add the minced duck breast. Next add the livers. Add lemon juice, wine, a ladle of broth and season well with a bit of broth cube. Pepper generously. Add cloves and bay leaf....

Category: Main Dishes

Read more

Roasted Quail with Morels and Foie Gras

In a pan, cook 50 g of foie gras with the butter and set aside. In the same pan cook 4 morels. When done, stuff with cooked foie gras. To the same pan add celery, shallots, garlic and the remaining two morels, chopped. Cook until tender, then add bread...

Category: Main Dishes

Read more

Lobster and Crab Salad

In a food processor, puree mango, roasted garlic, lemon and lime juice, salt and pepper. When all ingredients are blended, slowly add grapeseed oil. Marinate lobster meat and crab meat in mango puree. Arrange 20 g of marinated crab meat on plate. Add...

Category: Appetizers

Read more

Plum Compote with Yogurt Mousse

Drain yogurt in cheesecloth for 8 hours. Add sugar and vanilla seeds to cream. Whip cream until almost stiff. Transfer yogurt to a bowl. Blend yogurt and whipped cream. Refrigerate. Remove pits and cut plums into quarters. Stir-fry plums in ungreased...

Category: Desserts

Read more