Qwehli® Patagonian Toothfish & Caper Essence by Grégoire Berger Head Chef of Ossiano underwater restaurant at Atlantis, The Palm Dubai
Caper essence White onion
1
Qwehli® patagonian toothfish
Cloves garlic
2
(portioned into 100g)
Bay leaves
2
Bunch thyme
1
Nori black powder
Chicken Stock
400g
A grade Nori sheets
12
White wine vinegar
1dl
Sugar syrup
100ml
Cream
200g
Dried squid ink bread
200g
1kg
Fired chopped caper Caper juice
to taste
METHOD Caper essence Sautéed onions and garlic until brown golden, add chicken stock and reduce with bay leaves and thyme. Add white wine vinegar, caper juice and reduce again. Add cream and reduce until the right texture. Strain and season as desired, finish with chopped fried capers. Nori black powder Brush nori sheets with syrup then layer on by one and dry over night at 60°C. Put dried nori and bread into a mixer and blend until fine powder.
ADDITIONAL INFORMATION Defrosting time: 8-10 hours in the fridge
Cooking method Portion patagonian toothfish and cover each faces with black powder. Cook in hot pan with a pinch of canola oil. Serve with the sauce.
Picture credit © Dovydas Vilimas
Qwehli® Carabineros Cracker Hibiscus & Ginger Foam by Grégoire Berger Head Chef of Ossiano underwater restaurant at Atlantis, The Palm Dubai Tapioca cracker Water
1L
Hibiscus gel
Tapioca pearls
250g
Red grape juice
1.5L
Squid ink
15g
Hibiscus
100g
Infusion
280ml
Agar agar
3g
Qwehli® carabineros
3
Ginger foam Apple juice
600g
Water
100g
Sugar
100g
Lemon zest
1
Hibiscus
30g
Ginger juice
20g
Lecithin
3g
METHOD Tapioca cracker Cook tapioca pearls in water until translucid, then clear with cold water until completely rinsed. Add squid ink and mix properly then flat it between two butter papers, dry at 60°C overnight. Deep fry with oil by small pieces at 220°C, keep in a dry place. Ginger foam Mix juice water sugar and hibiscus then boil, infuse 30 minutes. Add ginger juice, lecithin, make foam with a hand blender.
ADDITIONAL INFORMATION Defrosting time: 5-8 minutes under cold running water
Hibiscus gel Mix juice and hibiscus then boil, keep on the side (infusion) for 30 minutes. Mix the infusion and agar agar then boil, keep on the fridge overnight. Mix with hand blender then pass through a strainer to get a smooth texture. Seasoning 3 carabineros per person, 1/2 shallots diced, 1/2 lemon juice, chopped chives, 1/2 lemon zest, olive oil. Plating Dice carabineros and mix with the hibiscus gel and seasoning. Fill the cracker and top up with foam. Picture credit © Dovydas Vilimas