Head chef of Amalfi restaurant at Le Royal Meridien Abu Dhabi Mauro Pio knows the importance of authentic ingredients. His new dish is a real Italian staple with a little Mediterranean flair.
“This dish is truly Italian with a Mediterranean influence,” he says. “I created this dish only using Italian ingredients so that all the flavours reflect the true Sardinian style of cuisine, which is unlike anywhere else in Italy.”
Ingredients
- 160g sea bass
- 1 stick of rosemary
- 60g sundried tomato
- 80g shallot
- 30g leek
- 30g carrot
- 30g of zucchini
- 30cl balsamic vinegar
- Place 3-4 whole shallots in a small pot of balsamic vinegar and cook for ten minutes on a medium heat to glaze
- Cut the vegetables in a linguine style (long thin strips), then fry in a hot pot with sunflower oil at 130oC until crunchy
- Cut the sea bass in cubes. Skewer the sundried tomatoes and the sea bass on a stick of rosemary
- Roast in the oven for 12 minutes at 180oC
- Place the shallot on one side of the plate, and the crunchy deep fried vegetables on the other side of the plate
- Finally place the sea bass skewer on top of the crunchy vegetable bed with a splash of extra virgin olive oil on top and serve. (Serves one)
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