Grilled Na G il Fish Fillet

Pampas Argentinean Grilled Meat & Seafood

Restaurant, Assila Hotel Jeddah

Directions

- For the souce Brown the onion in olive oil and add the spices and tomato paste.

- Add rice and vegetable stock, stir and bring to boil. Turn down the heat and simmer for about 20 minutes until the rice is finished cooking.

- At the end add the truffle oil and check the taste.

- Marinate the fish with fresh coriander, parsley, garlic, lemon juice and spices for about 15 minutes.

- Pre-heat the oven to 160 C.

- Pan sear the Nagil fillet and transfer it to an oven tray. Cook it in the oven at 160C for around 20 minutes.

-

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- Salt

- Pepper

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- Shiso Cress for garnish

Directions:

Bring to a boil the fish stock and add the roux beating until it reaches the desired texture. Add the cream and season it, pour in a soup jar and top it with chopped chives.

Pan sear the scallop with butter and olive oil, deglaze with the wine and add the mussels and clams cook until the bivalves are open, discard those that did not open. Check the seasoning and reserve for plating.

عضوي ،بلطلا بسح لفلفلاو حلملا

مث ءاسحلاب صاخ نامطرب يف جيزملا .هقوف ر ّ معملا موثلا رثني

تيزو ةدبزلاب بولقسلإا فعسي

صاوخ ىلع لوصحلا متي ،نوتيزلا

يف ذيبنلا بص قيرط نع يلقلا

تايفدصلا فاضت مث ،ةنخاسلا ةلاقملا

صلختلا بجي ثيح حتفتت ىتح خبطتو

To taste

For the gel, bring to a boil both juices together with gellan and xantana till it reaches 95 Celsius degrees, cool it down in an ice bath, blend and pass through the sieve for a fine texture. Reserve for plating.

For plating: In a hot soup bowl arrange the seafood, top them with the carrot gel and shiso cress and pour gently the chowder. Alternative option to the gel can be a fine carrot puree.

اًبناج كرتي .حتفت مل يتلا تابحلا نم .مسدقتلل

يعون يلغب موقن ،لجلا لجأ نم

ىتح اناتنازلاو نلايجلا عم اًعم ريصعلا

دربي ،ةيوئم ةجرد 95 ةرارح ىلإ لصي

جيزملا برضي مث ،جلثلا نم مامح يف

ماوق لجأ نم ىفصيو طالخلا يف .ميدقتلل