King fish en ‘cocotte’ vegetable fricassee with spring onions artichoke and black olives recipe
Chef Fréderic Kulczakl shares his signature dish
Time Out Dubai staff
This French brasserie in Sofitel Dubai Jumeirah Beach will catch you hook, line and sinker with this king fish dish.
Ingredients (Serves two) • 2 x 150g king fish • 40g spring onions • 60g artichoke • 40g black olives • 40g red carrot • 40g turnip • 40g each green beans and peas • 40g small potato • 40g sugar peas • 60g chicken jus • 20g olive oil • 4g rosemary • 20g butter • 100g vegetable stock • Pinch of salt and pepper
1 Slice the vegetables, cooking them in a little stock with the butter. Season with salt and pepper. 2 Sear the king fish in a pan with olive oil until cooked. 3 In a small cocotte (see image), add half of the vegetables, place the fish in, and then finish by adding all the remaining vegetables. 4 Add the chicken jus and garnish with spring onions and rosemary.
Name: Fréderic Kulczakl Nationality: French Sofitel’s five restaurants and bars fall under the watchful eye of executive chef Fréderic Kulczak. Hailing from Burgundy, Kulczak he graduated from the Sacred Heart Culinary School in Paray-Le-Monial back in 1985. His distinguished career has seen him train with such culinary heavyweights as Joël Robuchon, Alain Ducasse and even Jean-Georges Vongerichten. To book a table at AOC French Brasserie, Sofitel Dubai Jumeirah Beach, call 04 448 4848