CHEF FOCUS
CHEF FOCUS
The flavour
in-fusion
> INTERVIEW BY NIKI TENNANT
Your name and job title? Christian Recomio, executive chef at Fusion Bar and Bistro in North Silver Street, Aberdeen. Who are your fantasy dinner party guests? American writer Hunter S. Thompson, food writer Anthony Bourdain and acclaimed chef Ferran Adria. My fantasy almost came true, as Adria came into the restaurant just after we opened. He was in Aberdeen to receive an honorary degree from the university and I got to cook for him, which was amazing. What are your top three desert island ingredients? I couldn’t live without foie gras, brioche and Tanqueray No.10 gin. What is your food heaven and your food hell? I love eating tapas on the beach in Barcelona. I’ve been to the city seven times in the past two years and it is a big influence. Could happily live without McDonald’s. Which dish says ‘home’ to you? My dad is Mexican and my mum is from Aberdeen, so my family has a diverse approach to food, but the smell of a barbecue always makes me think of home. What’s always in your fridge at home? I don’t have a lot of time to eat as I’m always on the go. I have a lot of fruit at home, so I can always grab something on the way out.
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Go on…share with us your secret junk food indulgence. Kinder eggs - but that’s more to do with the toy… Who has been your biggest inspiration? Ferran Adria - he is regarded as the best chef in the world. I worked for Paco Guzman in Barcelona last year, which was great, and I’ve also learned a lot from my mum as she has been in the catering industry for 30 years. What three words would your kitchen colleagues use to describe you? Creative, strong and - as a term of affection - they call me champ! Fusion Bar and Bistro North Silver Street, Aberdeen Tel: 01224 652959
Locally caught Halibut with Saffron Pepperonata Ingredients (serves 4)
Method:
4-6oz halibut fillets 1 red pepper 1 yellow pepper 1 cup of chopped shallots 1 clove of garlic 10 new potatoes, sliced 1 packet of fine green beans White wine vinegar Olive oil Cinnamon stick Fresh thyme Cumin Coriander Seed Saffron Garlic butter to season
1. Slice the onions finely and sweat in a pan until tender with garlic, thyme, cinnamon stick, cumin, coriander seed and saffron. 2. Meanwhile, thinly slice the red and yellow pepper and heat gently in a separate pan with a touch of white wine vinegar until soft. 3. Par-boil the new potatoes. Remove from heat and slice before sautéing in olive oil seasoned with smoked rock salt and freshly ground pepper. 4. Take the halibut fillet and pan fry in a little olive oil for 3 minutes each side. 5. Serve on a bed of sautéed potatoes, shallots and green beans and drizzle with garlic and herb butter.
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