OHLALA Insights

“I draw inspiration from the vibrant culture and seasonal ingredients of Bahrain. Summer here is characterised by a desire for light, refreshing dishes that showcase the best of the local produce. I selected fresh fish from the local market and incorporated ingredients from my smart farm, in line with Hilton Bahrain’s commitment to sustainability. My aim was to create a dish that not only celebrates the flavours of summer in Bahrain but also incorporates sustainable practices. And to add a nutritional boost and depth of taste, I incorporated potent kale powder to the recipe to give a burst of flavour in every bite,” Chef Ravneet Manchanda, Executive Chef at Hilton Bahrain.

METHOD:

1. Blanch green peas and mint in boiling water, then purée.

2. Cook shallots with sour cream, reduce and finish with lemon juice and herb oil for the sauce.

3. Blanch celery and green beans in salted water.

4. Pan sear the sea bass; add olive oil and garlic to the same pan and finish cooking the fish.

5. Assemble the dish by placing green pea purée at the base, followed by the sea bass, vegetables, a quenelle of sour cream, edible flowers, microgreens, sauce and a sprinkle of kale powder to finish.

@hiltonbahrain