Hotels & Restaurants in UAE

Zucchini and Snail Tart

Slice the zucchini into thin rounds and fry in olive oil for two minutes. Simmer unpeeled garlic in cream until soft. Press the cooked garlic to remove skin. Combine garlic puree with softened butter, chopped parsley and breadcrumbs. Cover the bottom...

Category: Appetizers

Read more

Lobster Club Sandwich

Toast the sandwich bread. Cut lettuce leaves into strips. Cook the lobster in a court-bouillon. Cool them under cold water. Remove shell and cut the tail in slices. Assembly: Spread tartare sauce on each slice of bread. On 4 slices, add strips of lettuce,...

Category: Appetizers

Read more

Crayfish Toast with Herb Mayonnaise

Cut each slice of bread into two rectangular strips. Place the bread between two sheets of parchment paper and press with a rolling pin until bread is very thin. Pan fry the slices of bread in clarified butter until golden brown and crisp. Slice potatoes...

Category: Appetizers

Read more

Lightly Smoked Arctic Char with Chanterelles and Vendace Roe

Divide the fish into 4 fillets of 120 grams each, season lightly with salt and place the fillets in a smoking box for 4 minutes on medium heat. Add half the row to whipped sour cream and set aside. Cut the bread into 8 circles 4 cm in diameter. Pan fry...

Category: Appetizers

Read more

Semolina-Schmarren with Marinated Berries

In a pot bring to boil milk, butter, vanilla bean and salt. Stirring constantly, add semolina and simmer until creamy, about 20 minutes. Remove from heat and beat egg yolks into the hot semolina. Whip egg whites and sugar until stiff and carefully fold...

Category: Desserts

Read more

Chicken Biryani

Soak the rice for 30 minutes and then cook in boiling water with half of the Garam Masala, Bay Leaf and salt until nearly done. Keep to one side. Marinate the Chicken with half of the chopped Ginger, Garlic, Turmeric powder, 1 tsp Garam Masala and yoghurt,...

Category: Main Dishes

Read more

Veal, Lobster and Truffle Ragout

Cut the head of veal into 2 x 2 cm squares. Cut lobster claws in half and lobster tails into quarters. Reduce veal glaze until 250 ml liquid is left. Beat 1 tablespoon of butter and add to the reduced glaze. To the glaze add truffles in slices or quarters,...

Category: Appetizers

Read more

Pike-Perch with Sauerkraut and Ravioli

Sear the onion in a skillet, slice into strips and saute with a little butter until transparent. Transfer into deep saucepan. Add sauerkraut, sugar, wine, beef stock and bay leaf. Simmer on low heat, stirring occasionally. Prepare 4 ravioli with pasta...

Category: Main Dishes

Read more

Fillet of Zander in Spring Roll on Stir-Fried Vegetables

Cut 100 g fillets of zander (pike-perch) into small pieces, chill and puree in a blender. Season with salt, pepper and a little lemon juice. Blend with cream. Pass through a very fine sieve and chill. Steam spinach leaves, then chill in cold water. Julienne...

Category: Main Dishes

Read more

Spicy Salmon and Lobster Roulade

Cut the vegetables into strips. Place half the garlic in a saucepan, add all other ingredients and bring to boil. Pour liquid over vegetables ans leave to cool. Slice lobster tail lengthwise into thin strips. Cut the salmon fillet into 10 x 10 cm squares,...

Category: Appetizers

Read more