Chef Hisham Gebrayel
At Century Park Hotel
|
Description |
Quantity |
|
French beans |
50 g |
|
Choux de bruxelle |
40 g |
|
Baby corn |
15 g |
|
Kidney beans |
15 g |
|
Artichoke heart |
30 g |
|
Squid |
50 g |
|
Shrimps |
70 g |
|
Newzeland mussels |
2 pcs |
|
Coquilles st Jacques |
40 g |
|
Fresh lemon juice |
25 g |
|
Olive oil |
10 g |
|
Salt |
5 g |
|
Black pepper |
2 g |
|
Fresh dill |
5 g |
|
Fresh basil leaves |
4 g | 
PREPARATION METHOD
Boil all vegetables in hot water and cool in ice
Mix all the vegetables with fresh lemon juice and olive oil, place them in the middle
Boil the seafood and marinate with fresh dill, fresh basil, lemon juice and olive oil
Salt and crushed pepper, topped on the middle
|