Holloway fish

Holloway fish with saffron potatoes and buttered vegetables

Ingredients

Yellowtail fish fillet 1 kg

Potato 350 gm

Carrot 100 gm

Zucchini, yellow/ green 150 gm

Asparagus 250 gm

Shallot 250 gm

Butter 150 gm

Cream, fresh 200 ml

White vinegar 20 ml

Olive oil 100 ml

Chilli, fresh 7 gm

Salt 10 gm

Pepper 5 gm

Saffron 1.5 gm

Method

Clean and de-bone the fish. Pan-fry in 50 ml olive oil and 50 gm butter.

Chop the shallot and chilli, and fry with 50 gm butter.

Add the fresh cream and vinegar; cook for a few minutes.

Boil, peel and mash the potato, adding some saffron, salt and remainder 
of the olive oil. Cook until the mixture 
is smooth and leaves the edge of 
the pan.

Cut and blanch the vegetables. Sauté in foamy, hot butter (50 gm) for a few minutes. Adjust seasoning with salt and pepper.

Place the vegetables and the saffron mashed potato on a plate. Add the fish and finish with the shallot-chilli glaze. on top.

GAMBERONI GUAZZETTO

Serves: 5

Ingredients

Prawns, head on 1 kg

Garlic 12 gm

Olive oil 150 ml

Parsley, fresh 12 gm

Tomato, peeled 100 ml

Dry chilli 7 gm

Salt 10 gm

Pepper 5 gm

Method

Remove the shell of the prawns, leaving the head on.

Prepare a soffritto (mix) with the garlic, chilli and olive oil.

Add the chopped parsley and the cubed tomato. Cook for a few minutes.

Add the prawns and cook for about 8-10 minutes. Season with salt and pepper. Serve with some crostini (small pieces of toasted or fried bread).

LINGUINE ALLA BOTTARGA

Serves: 5

Ingredients

Linguine pasta 500 gm

Water 2 ltr

Salt 65 gm

Pepper 7 gm

Butter 125 gm

Bottarga (tuna eggs) 175 gm

Method

Bring the water to boiling point with 65 gm of salt. Add pasta and cook al dente.

Melt the butter and add the pasta. Shred the Bottarga on top.

Season with pepper.

Daniele Bolognesi: Chef de cuisine, 
Vivaldi Italian Restaurant, Sheraton Dubai Creek Hotel and Towers

• UAE
• Food and Dining