Seafood made simple by this popular Jumeirah hang out. It’s so easy even we managed to whip up fresh-from-the-sea treats we when tried a Culinary Boutique cooking class.
Seared Scallops with Beurre Blanc:
6gm white cooking vinegar
4-6gm finely chopped shallots
8gm whipping cream
24gm chilled unsalted butter
Pinch of ground white pepper
100gm Sea scallops
30gm T55 flour
6ml olive oil
4gm fresh chives
Boil water, white cooking vinegar and shallots in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup (about 10 minutes). Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place the pan in a skillet of warm water.
Sprinkle scallops with salt and white pepper, then dust in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in centre, about 1 ½ minutes per side. Divide scallops among plates. Top with sauce and chives.
Ceviche with Lech Le Tigre:
170gm fresh fish fillet (sea bream recommended)
4ml lime juice
1 tsp of salt
1 tblsp of aji limo or aji rocoto, or jalapeno minced
90gm onion, minced
4gm garlic clove
3 gm red chilli
8gm cilantro (coriander), roughly chopped
2 sprigs parsley
6ml evaporated milk
2gm Fish stock (Optional: white fish stock, it gives the sauce a desired milky effect)
2gm Yuzu lime
1 medium sweet potato
½ corn cob
2 tblsp chancha (roasted corn nuts)
- Squeeze limes into a bowl and strain. Mince red chili, garlic, cilantro and parsley. Cut onion in half and Julienne. Set aside.
Remove skin and spines from fish fillet. Cut into ½ inch cubes. Place fish in a bowl, add salt and lime juice, stir and let rest a minute. Add fish stock, chili, garlic, cilantro, and parsley, stir. Add evaporated milk, stir again and taste the marinade. Add chili to taste. Heap ceviche in the serving dish centre. Cut sweet potato into 1cm slices, and place in one corner of serving dish. Remove kernels from corn cob and place in another corner. Sprinkle chancha generously on top.
NB: To make extra Leche de Tigre: Blend two celery sticks together with 3 pieces of the raw fish, 6 tablespoons of fish broth and 2 tablespoons evaporated milk until you have an airy marinade. Pass through a strainer and add it to the fish. Stir and add more chilli to taste.
Peruvian Ceviche is always served with:
- Cooked sweet potato or yam, cut into cubes or rounded medallions
- Choclo, Peruvian corn boiled with a touch of sugar and lime, then cut off the cob
- Red onion for garnish, Julienne and rinsed in cold water
- Chancha, roasted Peruvian corn nuts.
Grilled Salmon with Avocado Salsa Served on a Banana Leaf:
170gm salmon fillet
1 tbs olive oil
4gm ground coriander
4gm ground cumin
4gm black pepper
4gm plain flour
15gm avocado peeled, seeded and sliced
30gm onion, sliced into fine Julienne
8gm mild hot peppers, seeded, deveined and diced.
4ml lime juice
6ml olive oil
2gm finely chopped cilantro
Salt to taste
Mix the spices together with a bit of flour, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate.
Pre-heat the grill to 220°C. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use. Grill the salmon to desired temperature (recommend about four minutes each side for medium). Serve the salmon topped with the avocado salsa and rice.