Soak in magnificent views of Deira Creek while dining at the all-time favourite and award-winning Fish Market restaurant
This award-winning seafood restaurant specialises in the freshest seafood complemented by superb views of Dubai Creek. The restaurant serves delectable dishes including fish hallwa in green curry sauce, naiser fish steamed Mahachai style, red snapper in sweet and sour sauce, and dorade fish grilled and marinated with herbs. Appetisers include tom yam soup with mushrooms, fish and vegetables or seafood soup with a mix of shrimp and vegetables. For something out of the ordinary, Fish Market offers deep-sea-inspired drinks to whet the appetite. Exotic tropical mocktails made from freshly squeezed juices are available. Sweet endings to the meal include an exotic fruit platter, mango mousse and delicious ice cream. Since 2002, Fish Market has received various awards, cementing its position as one of the top seafood restaurants in the city.
The Chef Uwe Micheel
Born in Germany, chef Uwe has over 35 years of cooking experience. He started his career in his native country before moving to the UK, Bahrain, Korea and finally the UAE. He has been actively involved in the Emirates Culinary Guild (the UAE’s association of professional chefs) since 1994, holding the position of general secretary, chairman and, since 1999 to date, president. Chef Uwe is responsible for overseeing the huge kitchen operation and the implementation of the Radisson Blu Hotel, Dubai Deira Creek’s 11 restaurants, three bars, dinner dhow, cake store and outside catering division.
The details Open daily for lunch 12.30pm-3.15pm; dinner Fri-Tue 7.30pm-11.15pm, Wed-Thu 7.30pm-11.30pm. Dress code: smart casual. Radisson Blu Hotel, Dubai Deira Creek, Deira, www.radissonblu.com (04 205 7333/7444).
Method For the cake Beat the egg white and sugar together until it becomes firm. Add egg yolk and then mix gently. Add cocoa powder and fold to the mixture. Preheat the oven to 210˚C. Grease a baking tray and place a baking sheet on it. Pour the sponge mix on top of the baking sheet and spread it out. Place in the hot oven and cook for around 8 minutes.
For the cream Beat the cream and sugar until it becomes fluffy. Add the egg yolk (pasteurised) and mix gently. Fold in the cocoa powder. Melt the butter and chocolate separately and then add to the mixture.
To assemble Place a rectangular cake ring on a tray. Place one chocolate duo sponge on the bottom and then fill with duo cream. Repeat this method, placing up to three layers. Place in freezer to set, then cut to portion size.
To garnish Make the chocolate sauce by boiling all the ingredients together gently until the desired consistency is achieved. Prepare the berries by combing all the cut berries with the raspberry purée. Pour over chocolate sauce and then spread berry compote on top. Chef's Tip Keep in mind the old saying 'less is more' and try to always focus on just a few fresh quality ingredients for recipes, as too many flavours will result in one overpowering the other.