Potato gratin • 330g sweet potato • 1 clove garlic minced • 165ml cream • A pinch of nutmeg • Salt and pepper to taste
1 Peel and cut the sweet potato into thin slices. 2 Rub a small ceramic ovenproof dish with minced garlic and soft butter. 3 Place the sweet potatoes in the dish with cream, salt, pepper and nutmeg. 4 Bake in the oven at 180°c for around 45 minutes. 5 Slit the vanilla pod in half, remove the seeds and set aside. 6 Stitch the vanilla pod into the fillet with a pointed knife. 7 Pan-fry the sea bass on both sides with olive oil and butter and cook until done before setting aside. 8 In the same pan, add shallots and deglaze with dry vermouth before introducing the vanilla seed and cream. Then finish off with a knob of soft butter. 9 Serve with a light drizzle of vanilla sauce and the sweet potato gratin on the side.
Name: Max Grenard Nationality: French Chef Max previously worked as executive chef for the InterContinental Regency Hotel in Bahrain before joining the Dubai Creek Golf & Yacht Club in the same capacity two years ago. Having left school at 15 to learn his trade, he has since travelled far and wide, working for Michellin-star and five-star restaurants in China, Malta, Germany, Hamburg and Gabon. To book a table at Aquarium, Dubai Creek Golf & Yacht Club, call 04 295 6000