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.
• 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
• 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
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