the مـــسوم ديصلا 1. Local name: Saffee known as: White Spotted Rabbit

Fish

Grows to a maximum length of 30cm. general features: : Oval body compressed from both sides and covered with deep scales, colour depends highly on habitat, but generally greenish brown, with a silvery belly. Their habitat: A demersal fish that lives in groups on rocky bottoms or sandcovered seaweed and is often seen on the coral reefs.

2. Local name: Muchawah known as: White Sea bream

Grows to a maximum length of 30cm. general features: Elliptical body compressed from both sides covered with small scales, silvery colour to gray at the top and silver to copper yellowish at the bottom, with a black spot near tail fin.

3. Local name: gorgofan known as: haffara bream

Grows to a maximum length of 35cm. general features: Deep body compressed from both sides and covered with scales of a medium gray colour to white, slightly darker at the top and usually abdomen colour is yellow. Their habitat: A demersal fish located near rocky areas and coral reefs

يـــفاـــص .مس 30 لوط ىصقأ ىلا ومنت نيبناجلا نم طوغضم يواضيب مسجلا:ةماعلا تازيملا ةرضخم ةينب ةماع ةفصب ةرئاغ ةقيقد روشقب ىطغمو عقب ةدع دوجو عم نطبلا ةيحان نم ةيضفو رهظلا دنع بناوجلاو سارلا ىلع ةريغص وأ ةيرخصلا ناعيقلا ىلع تاعومجم يف شيعت :اهتائيب ةيرحبلا باشعلأاب ةاطغملا ةيلمرلا ىلع كلذكو بلاحطلا ىلع ىذغتت :يئاذغلا ماظنلا ةيرحبلا شئاشحلاو ةيفاطلا باشعلأا

هوـجــم .مس 30 لوط ىصقأ ىلا ومنت نم طوغضم لكشلا يواضيب مسجلا :ةماعلا تازيملا يضف مسجلا نول ةريغصلا روشقلاب ىطغم نيبناجلا يف رفصم يساحن ىلا يضفو ىلعلاا يف يدامر ىلا ةيادب دنع ءادوس ةطقن دوجوب ةكمسلا زيمتتو لفسلاا ةيليذلا ةفنعزلا نم برقلاب دجاوتت و ةيعاقلا كامسلأا نم ربتعت:اهتائيب ئطاوشلاو ةيناجرملا باعشلا نم و ةيرخصلا قطانملا ةيرخصلا حلب ىلعو لجرلاا تايفادجم ىلع اذغتت :يئاذغلا ماظنلا ةيرحبلا شئاشحلاو بلاحطلاو رحبلا

ناـفـقرــق .مس 35 لوط ىصقأ ىلا ومنت نيبناجلا نم طوغضم قيمع مسجلا :ةماعلا تازيملا تهاب يدامر ةكمسلا نول ةطسوتم روشقب ىطغمو نوكي ةداعو ىلعلاا يف لايلق قمغا نوكيو ضيبم ىلا رارفصلاا وحن براض نطبلا نول نم برقلاب دجاوتت و ةيعاقلا كامسلاا نم ربتعت :اهتائيب ةيناجرملا باعشلا نم و ةيرخصلا قطانملا ةيعاقلا تايراقفلالا ىلع ىذغتت :يئاذغلا ماظنلا تايرشقلاو .2 .3

4. Local name: Janam known as: Sorded Sweet Lip

Grows to a maximum length of 30cm. eneral features: Chunky body moderately compressed from sides and covered with scales, colour ranging between gray to blue to dark gray and the abdomen hand open slightly. Their habitat: A demersal fish living in coral reefs and rocky areas. Diet: Feeds on invertebrate organisms, such as crustaceans (crabs and shrimp) and marine worms and small fish.

5. Local name: Sharee known as: Spangled Emperor

Grows to a maximum length of 80cm. general features: Body moderate elongation and compressed somewhat from both sides with relatively large head and body covered with scales. Their habitat: A demersal fish living in sandy areas near the rocky and coral reefs and in grassbed areas. Diet: Feeds on echinoderms. shellfish and crustaceans and marine worms and seaweed.

6. Local name: faskar known as: Twobar bream

Grows to a maximum length of 50cm. general features: Body deep and compressed from sides, medium to large silvery body diagonal color to yellowish fins from the top of the head.

Their habitat: A demersal fish living in sandy areas near rocky areas and coral reefs and in herbal areas.

Diet: They feed on demersal invertebrates and crustaceans.

For more details:

Ingredients

480g Turbot fillet

500g Lobster

135g Poached Chicken Breast

1 egg Egg White

225ml Cream

225ml Chopped Truffle (or use truffle oil as alternative)

50g Chopped Pistachios

100g Unsalted Butter

2g Pink Peppercorns

4pc Thinly Sliced Silver Onion

2pc Thinly Sliced Baby Fennel

10g Thinly Sliced Shallots

75 ml Olive Oil, Fish Stock and Truffle Juice

Salt and Pepper

Directions:

Lobster Mousse

Chef Neils has been learning to cook since the age of 12!

Chef Neils from the award-winning Brasserie Angelique in the Jumeirah at Etihad Towers hotel in Abu Dhabi brings us one of his favourite fish dishes…

Mix the diced poached chicken breast with the cooked lobster tail, egg white and blend till smooth. Pulse in 120ml cream. Add in chopped truffle (or truffle oil) and pistachios. Season with pepper, salt and lemon juice. Steam the mousse for 7-8 minutes in any desired shape.

Fennel & Onion Compote

In a sauté pan, sweat off the onions and the fennel with some olive oil. Season the onions to bring out more of its liquid. Add a little water and cook gently until without colour. Once the compote is transparent tip in a container on top of ice. Last minute add 20g pink peppercorn infused butter and season with chopped truffle.

Pink Peppercorn & Truffle Foam

Sweat the shallots in a sauce pan, Season lightly; add the fish stock and 25ml cream. Bring to the boil and mount with 75ml pink peppercorn infused butter. Last minute season with a little truffle juice and blend to foam.

Finish

Season the turbot with white pepper and salt. Steam for 8 minutes. Place the compote in a rectangular shape on the bottom of the plate. Place the fish on top and mousse on top of this. Finish with the sauce.