For the last three months, Marwa Harb's journey through intensive treatments has shown positive results
uae18 hours ago
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
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