I try to give you new recipes regularly, however, today, I want to scribble a few points on eating out. As you know I am also a restaurant manager. I love cooking and I love eating, I eat street food, also, I eat in the most famous luxury restaurants. My major is restaurant management, I have been giving consultancy to a wide variety of restaurants. Among them the ones that I enjoy most are fine dining restaurants. Fine dining is trending in the world as well as in Turkey.
Fine dining restaurants aim to offer their customers “the luxury”— a delicious meal appealing to the eyes of those who come to eat at the restaurant. The presentation is very important in fine dining. Fine dining restaurants, some of the many, offer services in the scope of gastronomy and they serve tasting menus – a dozen different dishes in tiny portions to enjoy many different tastes.
But why are these restaurants called the luxury?? Because the food is the highest quality, prepared with special ingredients. Many fine dining restaurants grow their own crop or buy directly from local suppliers for the most fresh food. Here is a secret of luxury restaurants; they prepare meals with the most simple recipes. Basic recipes, just as the recipe I will serve you with, shortly.
In luxury restaurants that aim to offer tried-and-tested recipes. They develop recipes with experimentation and creativity. The restaurant chefs get the Michelin stars for the food, the presentation and the taste.
Here is a great food to be served in fine dining, Sea Bream. Sea Bream recipe is simple yet delicious. I suggest you serve it with Tomato Sauce and Saffron Risotto. I will also give the Risotto recipe so continue to read.
How to cook sea bream
Ingredients for the sea bream:
245 g of bream,
50 g of tomatoes,
4 g of garlic,
5 g of onion,
4 g of basil,
6 leaves of spinach,
10 ml of olive oil
Ingredients for the risotto:
60 g risotto rice,
15 g parmesan,
2 g saffron,
1 g curry,
5 g butter,
5 ml olive oil,
2 cloves of garlic,
10 g of onion,
100 ml of vegetable broth,
10 ml of white wine,
Salt and pepper
Preparation:
I will start by making the risotto. Dice the onion and garlic, heat the olive oil and cook the onion a little, then add the garlic. Wash the rice, add it in the pan. Then add salt, pepper, saffron and curry, cook for about another minute. Then gradually add the vegetable juice. If you have cooked risotto before, you know that you need to add the broth little by little. is to make the starch of the rice come out. Pour the white wine and wait for the rice to settle. Then add more vegetable juice. Repeat until you are out of broth. The rice shall be thick. Now you can add the butter and parmesan. Get the risotto on the serving plate. Take a frying pan and heat the oil. Take a scoop of risotto, put it in the pan and fry both sides for 5 minutes.
To cook the bream, add onion and garlic to the chopped tomatoes and sauté in olive oil. Put the basil and pass it through a mixer to get a homogeneous sauce. Cook the bream pieces for 10 minutes in the oven at 180 degrees. Saute the spinach with 5 ml olive oil and garlic for 3 minutes. To serve, put the spinach on a plate, place the fried risotto on top of the spinach. And, put the bream on top, and serve it with tomato sauce.
Bon Appetit!