Trio of seafoods

Recipe by Chef Cihan Kaman, demi chef de Partie, Primavera Restaurant, Ritz-Carlton Bahrain Hotel & Spa Scallop Tataki

Ingredients:

Medium size scallop - 2

Spring onion - 1/2

Lime juice - 1/2 tsp

Chives - 2

Lime (zest) - 1

Japanese pepper

mix - pinch

Sea salt

Salmon eggs - 3

Preparation:

Wash and dice two medium

size scallops small size.

Chop one spring onion.

Grate some lime zest.

Place these ingredients in a

small mixing bowl, add lime

juice, Japanese pepper mix

and sea salt.

Rest overnight.

Salmon Roll

Ingredients:

Salmon meat - 60gm

Tuna meat - 20gm

Green peas - 30gm

Small diced potato - 25gm

Onion (small diced) - 20gm

Basil leaves - 2 no

Mayonnaise - 1 tsp

White balsamic - 1 tsp

Egg yolk - 1

Caviar - 1/2 tsp

Salt & pepper to taste

Olive oil - 2 tbsp

Water - 1/2 glass

Chopped garlic cloves - 2no

Pinch of chopped parsley

Garnish:

Frisee leaves

Dried beetroot

Carrot and cucumber

julienne

Chives

Preparation:

In a sauce pan, sautŽ onion and garlic with olive oil.

Then add tuna meat, potatoes and green peas. SautŽ for three minutes.

Add basil leaves, salt pepper and water. Let it cook for two minutes in medium fire and reduce the juice.

Transfer cooked mixture into small mixing bowl. Add white balsamic mayonnaise, parsley and egg yolk.

Cut the salmon less than a finger thick slice and season it and fill up with mixture. Roll it and make sure it's properly wrapped.

In non-stick pan, sear both sides of salmon for about three to four minutes.

Jasmine tea braised

lobster

Ingredients:

Red pepper - 1/2

Onion - 1/2

Carrot - 1

Fish stock - 300 ml

Lemon zest - 1/2

Bags of Jasmine tea - 2

Olive oil

Aluminum foil

Preparation:

Dice red pepper, onion and carrot. SautŽ with olive oil.

After three minutes add lemon zest, fish stock and jasmine tea bags.

Let is simmer for three minutes

Season and sear one of the lobsters.

Place the lobster in a container. Pour the stock over the lobster and cover with aluminum foil.

Let it braise at 160 C for four minutes in oven.

Chef Cihan Kaman began his career at Conrad International Hotel Istanbul in 1998. After working for top class hotels such as the Four Seasons and The Ritz-Carlton, Istanbul for a few years, he moved to The Ritz-Carlton, South Beach, Miami, before he joined the Italian restaurant Primavera at The Ritz-Carlton, Bahrain Hotel and Spa. His interests are Italian and Japanese cuisine although he is an expert on his own Turkish delights.