Taste the best this Valentine’s day
12 Feb 2016 4:03 AM IST
One can indulge in interesting savoury items this Valentines day at The Imperial, as this occaision calls for celebration with the loved ones. If you are keen on celebrating the big day at home, then the recipie by Chef Prem K Pokagula- Executive Sous Chef, is the easiest thing to whip-up in no time.
Crema di cannellini con
MESCOLARE FUNGHI
Ingredients
Vegetable oil-30ml
Chopped onion-90gms
Celery chopped-30gms
Garlic Clove chopped-30gms
Cannelloni beans- 150gms
Vegetable stock-300ml
Black pepper-to taste
Thyme-5gms
Salt to taste
Dry Morel mushrooms soaked and sliced-20gms
Dry Porcini mushrooms soaked and sliced-20gms
Dry Shitake mushrooms soaked and sliced-20gms
Olive oil-1 tbs
Method
In a sauce pan, heat oil, cook onions and celery for 5 to 8 min, now add garlic and cook for another 1 min, continually stirring. Add beans, stock, pepper and thyme and bring to boil, reduce heat then simmer for 30 min. Off the flame and blend to a smooth consistency and check for seasoning.
Now toss the above mix mushroom in a table spoon of olive oil and check for seasoning. Serve soup hot with tossed mushroom on top.
Pistachio crusted River sole fillets cauliflower puree and chive
BUTTER SAUCE
Ingredients
Fresh water river sole fillet -240gms
Chopped pistachio-60gms
Mustard-1 tsp
Lemon juice-15ml
Salt and white pepper
Cauliflower puree
Cauliflower florets-100gms
Milk-100ml
Nutmeg a pinch
Salt and white pepper
For butter sauce
Chopped chives-10gms
Chopped tomatoes-20gms
Fine chopped onions-20gms
White wine-100ml
Salted butter cubes-50gms
White pepper to taste
Method
Wash and patt dry the fish and marinate with mustard, lemon juice and seasoning
Crust chopped pistachio and keep a side
Boil cauliflower with milk, nutmeg and blend to a thick consistent paste and check for seasoning
For sauce
Take a sauce pan and put all the ingredients expect butter and reduce to half
Now add butter off the flame and whisk continuously all the butter emulsifies in the wine and gives out a think consistent sauce
Now cook the fish in the oven for about 12 min @ 160 degrees till it is fully cooked
And arrange on warm plate with cauliflower paste and cooked fish and top with chive butter sauce and serve hot.
verdure mozzarella ripiano con salsa pepe e
MISTA LATTUGA
Ingredients
Mix vegetables
Zucchini –small diced-60gms
Carrots –small diced-60gms
Red pepper-small diced-60gms
Yellow pepper-small diced-60gms
Basil-10gms
Salt & pepper
Olive oil-10ml
Chopped thyme-5gms
Onion-finely chopped-30gms
Garlic –chopped-10gms
Mozzarella cheese ball-2nos
Salsa pepe
Roasted red pepper-2nos
Olive oil-60ml
Mista lattuga
Mix lettuce-120gms
Lemon juice-10ml
Olive oil -20ml
Salt to taste
Black pepper to taste
Balsamic reduction –few drops
Method
In a hot pan heat oil and cook onion & garlic for a minute
Now add diced vegetables and toss for about 2 min
Add thyme and basil and check for seasoning
Keep the vegetables crunchy
Now scoop the mozzarella cheese from the middle and make a hollow in the center
Blend olive oil and seasoning with roasted red pepper till the consistency is thick and smooth
Mix assorted lettuce with olive oil and check for seasoning
Now arrange the tossed vegetables in the mozzarella cheese and place on a plate with pepe salsa and mix lettuces by side and serve cold with balsamic reduction on top
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