A TASTE OF TRADITIONAL ADRIATIC CUISINE

Renowned for his exceptional presentation and exemplary flavours of authentic Adriatic cuisine, Marko Zivkovic began his career at Regent Porto Montenegro as a Chef de Partie in 2015 and is now the Executive Chef. His wealth of experience stems from his time at numerous resorts along the Montenegrin coast and on luxury cruise ships, where he perfected his fishing skills and finessed a plethora of traditional Adriatic dishes and Japanese cuisine

Turbot Roulade/Root Vegetables & Mushroom Cannelloni/beurre blanc with chives

For the roulade

180g turbot fillet, skinned 1 cube unsalted butter 2g transglutaminase 2 pinches of salt

Root vegetables & Mushroom cannelloni

10g celeriac 10g parsnip, peeled 10g shallots 10g carrots 3g salt 2g white pepper 40g button mushrooms 3g fresh sliced truffle 20g grana Padano cheese, grated 10g heavy cream

Cannelloni dough

70r flour (preferably 00) 2 egg yolks 5ml water 2ml olive oil 2g salt

Beurre blanc with chives

120ml reduced to 1/3 nonalcoholic champagne 10g shallot 5g fresh thyme 100g unsalted butter 10g fresh chives, finely chopped

Method

1 Cut the fillet of turbot lengthwise, and season. Sprinkle with transglutaminase, add the butter and roll tightly in cling film and tighten on both ends. Vacuum-seal the roll and cook in a sous vide for 20 minutes at 56 degrees. Before serving, mark both sides of the roll with a sprig of thyme on butter in a pan. 2 Sauté the onion in a little olive oil, add the root vegetables and mushrooms, season with salt and pepper and sauté until the vegetables are 70% cooked. Cool then use to fill the cannelloni. 3 To make the cannelloni, combine the flour with egg yolks, water and olive oil and knead until a smooth, pliable dough is obtained. Leave the dough to rest for an hour, then roll out the dough, cut it to the appropriate size (10x10 cm) and fill with the sautéed vegetables. Combine cheese and heavy cream to cover the cannelloni before baking in the oven for 6 minutes at 200 degrees. Scatter the sliced truffles on top just before serving. 4 Put the shallots in a saucepan and gently soften, add the thyme and the non-alcoholic champagne, and reduce everything by two-thirds. Strain the mixture with a fine sieve and put everything back into the saucepan and place the saucepan at a medium temperature. Slowly add the cold cubes of butter while constantly stirring to thicken. Once thickened take the sauce off the heat and before serving, add the fresh chives to the thickened sauce.

Prawn & Orzo

Poached prawns

180g shell on prawns 100ml water 50ml non-alcoholic white wine 5g fresh thyme 5g salt

Orzo pasta

40g orzo pasta 300ml water (for cooking pasta) 5g salt

For seasoned pasta

10g celeriac 5gr shallot

Arugula pesto

100g fresh arugula 5gr heavy cream 10g parmesan cheese, finely grated 2g salt 7g cashew nuts

Tangerine pearls

100ml fresh tangerine juice, reduced by half 1g agar 200ml cold olive oil

Method

1 Boil water and non-alcoholic wine with the fresh thyme in a pot and add the salt. As soon as it boils, remove it from the heat and add the prawns and leave them to simmer for about 3-5 minutes. Then take it out and cool in ice and water. Pat dry and marinate in olive oil, lemon juice and season with salt and white pepper. 2 Cook the orzo pasta in boiling salted water and once cooked, drain and place back into a saucepan with cold water. Drain again. 3 Blanch the fresh arugula and then cool quickly in cold water.

Put it in a blender and add the parmesan, cashews, heavy cream and salt. Blend well until you get a creamy texture. 4 Combine orzo pasta with arugula pesto and add the celery and shallot. Season with salt if required. 5 Add the agar to the reduced tangerine juice and heat. Cool slightly and pour into a kitchen squeeze squirt condiment bottle, then slowly pour drop by drop into a container with cold oil. The beads will fall to the bottom of the bowl. Strain, wash gently in cold water, drain and it’s ready for use.

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