Qwehli recipes

Page 1

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


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