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Catch of the Day

Update: March, 02/2015 - 20:56

with Jamie Celaya, chef de cuisine of Park Hyatt Sai Gon's Square One Restaurant

Before joining Park Hyatt Sai Gon, the Illinois-born chef worked in various luxury restaurants in the Hyatt Hotels Corporation. Describing "Catch of the Day," he says "It is a simple name, but a refined dish."

Ingredients: serves 1

To make Parma ham emulsion:

  • 200g rendered fat from Parma ham
  • 100g heavy whipping cream
  • 100g chicken stock
  • 5g agar agar
  • Infused fresh thyme, fresh garlic, salt and white peppercorns

Method:

To make emulsion, combine the ingredients, season to taste and transfer to an ISI foam gun. Charge with one cartridge and keep warm.

To make brown butter sauce:

  • 200g butter
  • 2 sprigs thyme
  • 2 small cloves of garlic
  • 20g capers
  • 10g lemon flesh

Method:

  • Melt the butter with garlic and thyme in a heavy skillet until golden brown, and until the nuts give off a nice aroma. Add in the capers and broken lemon flesh. Keep aside.

For honey-glazed baby carrots:

  • 20g locally source baby carrots
  • 3g shallots
  • 3g butter
  • 10g chicken stock
  • 5g Da Lat honey
  • 2g parsley, chopped

Finishing and plating:

  • Pan-roast your fillet of fish (choose any catch of the day that is white-flesh fish, season to taste with salt, pepper and butter.
  • Serve the fish with the carrots, ham emulsion and accompany it with the brown butter, caper and lemon sauce.
  • Add your favourite vegetables, broccoli, mushrooms, spinach, or others and enjoy.

Catch of the Day is served for lunch and dinner at the hotel's Square One restaurant, 2 Lam Son Square, District 1, HCM City. For reservations, please visit parkhyattsaigon.com or call +84 8 3824 1234.

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