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John Dory

With Ginger Lemon Sauce

Ingredients

John Dory 250 gm

Carrot, julienned 100 gm

Zucchini, green 100 gm

Zucchini, yellow 100 gm

Dill leaves, chopped 20 gm

Ginger, chopped 40 gm

Olive oil 20 gm

Lemon juice 10 ml

Tomato, diced, fresh 50 gm

Coriander, chopped 5 gm

Salt to taste

Pepper to taste

Method

Slice all the vegetables thinly. Season with salt and pepper, and sauté with olive oil in a pan for several minutes until crunchy.

Season the John Dory with salt and pepper, and grill until cooked.

For sauce: Sauté chopped ginger, chopped coriander, chopped dill and diced tomato with olive oil.

Add the lemon juice and cook for two minutes.

Serve the John Dory hot with the sauce on the top, garnished with steamed vegetables.

Quinoa Salad with Capsicum, Cheese and Sundried Tomato

Serves: 1

Ingredients

Quinoa bio grains 240 gm

Zucchini, yellow 80 gm

Zucchini, green 80 gm

Salt 8 gm

Black pepper powder 8 gm

Capsicum, red 80 gm

Capsicum, yellow 80 gm

Caper 20 gm

Olive oil 32 ml

Lemon juice 20 ml

Parsley 20 gm

Basil 60 gm

Parmesan cheese 80 gm

Sundried tomato (bottled) 140 gm

Method

Allow the quinoa to boil for 10 minutes and drain.

Dice all the vegetables (mirepoix) and sauté in a frying pan.

Allow all the ingredients to cool, mix together with lemon juice and olive oil dressing.

Garnish with Parmesan cheese, basil, tomato and parsley.

Penne Michelleo

Serves: 1

Ingredients

Penne pasta 120 gm

Prawn 150 gm

Garlic, chopped 5 gm

Onion, chopped 5 gm

Butter 10 gm

Cream 100 ml

Jalapeno 20 gm

Tomato, peeled 200 gm

Method

Place the pasta in salty boiling water, and cook till al dente.

At the same time, sauté the prawn in a pan for two minutes with olive oil, onion and garlic.

Add the jalapeno.

Add the fresh cream and tomato pulp, cooking for 1 minute.

Add the pasta and toss together.

Serve hot.

Sabu Thankachan, Head Chef, BoHouse, Dubai