Sonnet on the Seas

Amidst the seafood fervour which ignited the ambience of our recent event, Boiling Point 2019, there was a dish which stood out for the freshness of each of the three distinct fishes used, and the riot of colours, textures and flavours it evoked. Sonnet on the Seas, presented by Hyatt Centric MG Road Bangalore was a melange of multiple ingredients stretching from charcoal powder to Dijon mustard to orange zest, which blended superbly with the salmon, sea bass and the tuna.

Head Chef Manish Uniyal tells us that each of the three fishes represented three different oceans from which they were sourced. “The salmon came from the Atlantic. The tuna was a Pacific catch, while the sea bass came from the Arabian Sea. We paired the cooking and curing styles for each fish thoughtfully. The salmon was made into gravlax, while the barramundi (Indian sea bass) with its flaky texture was pan-fried, and the tuna was served as a tartar.”

For the salmon gravlax roulade, the Hyatt team used parsley, coriander, charcoal powder, rock salt, sugar and star anise. “Then we had grilled barramundi which emitted flavours of Dijon mustard, salt & pepper. The deconstructed tuna tarter had lemon zest, orange zest, parsley, coriander, capers, lemon juice, salt & pepper. The fishes were presented with fried capers, bread crisp, cherry tomatoes, carrots, olive powder and butternut and green peas puree,” says Chef.

This innovative creation was the ultimate delight for all the seafood aficionados present at the event!

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