Aqua sea bass treasure with sweet potato gratin recipe

Chef Max Grenard shares his signature dish


Fish can be tricky to get just right, but Chef Max from Aquarium at the Dubai Creek & Golf Yacht Club talks us through creating this sea bass treasure.

The recipe

(Serves two)
• 2 x 180g sea bass fillets
• 1 vanilla pod
• 30g shallots
• 15ml olive oil
• 15g butter

• 65ml dry vermouth
• 65ml heavy cream
• 30g butter
• 30ml olive oil

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.

The chef

Name: Max Grenard
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

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