Pan Roast Halwayo

Test yourself with Signatures restaurant of Jebel Ali Golf Resort and Spa‘s top chef’s Pan Roast Halwayo filet, caramelized onion and potato tart with tomato confit, spiced Scottish Seasc recipe

Pan Roast Halwayo

4 halwayo fillet [160g]
200g pink rate potato
160g shallots
12 asparagus tips
4 tomato roma
4 sea scallops
30ml olive oil
5g himalayan salt
10g sugar
2g white pepper
4 puff pastry (cooked)
5g mix herbs

Asparagus Emulsion
100g asparagus trimmings
100ml veg stock
40ml cream
20g butter
1tsp chopped chives

• Prepare a asparagus cream with the trimmings of the asparagus tips used finish it with cream, butter, seasoning and chopped chives.

• Roast the tomatoes with herbs and olive oil in a medium hot oven for I hour to make it concentrated in the flavours.

• Roast the rate potatoes with herbs and garlic and keep them hot.

• Peel the tips of the asparagus and cook them in salted boiling water.

• Cook the shallots with caramelized sugar and olive oil until soft.

• Marinate the halwayo and the sea scallops and cook them in a heavy bottom on the skin side.

• Reheat the cooked puff pastry and arrange it with sliced potato, cooked shallots and top it with the fish and place it in the centre of the plate.

• Place the asparagus on one side of the plate and garnish the other side with the comfit tomato and the sea scallop.

• Pour the asparagus emulsion on the asparagus and on the plate neatly.

• Garnish the dish with fresh herbs from the garden.
Recipe courtesy of Signatures restaurant, Jebel Ali Golf Resort and Spa & Chef Didier Gusching

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