BRUNCH GUIDE
59
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Steamed red sea bream with summer vegetables and ginger carrot dressing
Seasonal Tastes at The Westin Dubai, Al Habtoor City Tel: (+971)4 437 3333 westindubaialhabtoorcity.com
Serves 4
INGREDIENTS 1.2 kg red sea bream FOR THE SUMMER VEGETABLES 50g broccoli 40g cauliflower 100g mix baby Chantenay carrots 40g green zucchini 40g yellow zucchini 40g Chioggia beetroot 10g baby radish 15g edamame
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30g green asparagus tips 50g semi-dry cherry tomatoes 150g fondant potatoes FOR THE GINGER CARROT DRESSING 20g ginger 60g carrots 4g lemon grass 2g orange zest 9ml lemon juice 15ml red wine vinegar
2g gel cream 7g Dijon mustard 5g honey 60ml olive oil 15ml chia seed oil 1g cumin powder FOR THE GARNISH 2g coriander 2g peas shoot 2g lemon cress
For the Red Sea Bream, scale, gut and remove the central bone. Season the fish with salt & pepper. Vacuum and cook at 82 degrees Celsius for 12 to 15 minute. For the summer vegetables, slice them using mandolin and keep in ice water. Peel the potatoes and cook in butter. For the carrot dressing, juice the carrot. Finely chop all the hard ingredients and place in blender with gradual addition of oil. While serving, place the fish on a large plate, dress the vegetables with the carrot dressing and place on top of the fish and garnish.
Chef Profile: Chef Avinash Horree Chef De Cuisine for Seasonal Tastes, Chef Avinash Horree began his culinary career in 2002 as an apprentice at the Prince Maurice Hotel in Mauritius. Over the time, his career rapidly progressed and he worked in numerous hotels in Mauritius, Abu Dhabi, Dubai and Ajman. He even explored opportunities
of being a chef on the cruise lines including Seaboure and Oceania from 2010 to 2013. During his chef life, he has been actively involved with several hotel openings such as The Habtoor Grand in 2005, The Yas Hotel in 2009, The St. Regis Saadiyat in 2011, Ajman Saray in 2014 and Zaya Nurai Island in 2015.
With a wealth of experience under his belt, Chef Avinash joined The Westin Dubai, Al Habtoor City in 2016 as a part of the pre-opening team and is particularly in charge of Seasonal Tastes – International, all day dining restaurant located on level one of the hotel, and food purchasing operations.