UNPRETENTIOUS. UNPARALLELED. UNIQUE

Chef TALA BASHMI shares with us the recipe of one of her signature dishes to enjoy at home from the kitchen of Fusions by Tala, The Gulf Hotel Bahrain Convention & Spa.

Today, Chef Tala takes us through creating a culinary masterpiece of Pan Seared Faskar (double banded bream) with Vineleaf Risotto. Vivacious Bahraini Head Chef Tala Bashmi is at the helm of the culinary venture that is Fusions by Tala, and is proving herself as the catalyst behind the international fine dining aspect of modern Middle Eastern cuisine. Tala is a passionate woman who is evidently very disciplined in her art which is no surprise as she trained at the Culinary Arts Academy, Cesar Ritz in Lucerne, Switzerland and showcases said expertise in abundance at Fusions by Tala. Now, who’s ready to become a culinary genius?

VINELEAF RISOTTO

Ingredients:

  • 150g Arborio rice
  • 20g onion (finely chopped)
  • 70g Vine leaves
  • 10g lime juice
  • 1g salt
  • 20g butter
  • 10g parmesan cheese
  • Vegetable stock/water as needed (kept hot)

Instructions:

  • Melt 10g butter in pan, add the onion and sauté until translucent on a low/med fire
  • Add rice and stir in until coated with the butter
  • Using a ladle, add in one ladle at a time of the stock, adding each time until nearly fully absorbed
  • While waiting, blanch the vine leaves in hot water for approximately 1 minute or until softened, and then finely chop
  • Keep stirring the risotto constantly to avoid sticking to the bottom of the pan.. After approximately 20 minutes the risotto should be creamy and still al dente
  • Finish the risotto with the remaining butter, cheese, vine leaves, salt, and lime juice to taste, serve hot

FASKAR FILLET

Ingredients:

  • 90g Faskar Fillet
  • Salt
  • Pepper
  • 10g butter
  • 3g fresh thyme
  • Turmeric (if preferred)
  • Cooking oil

Instructions:

  • Ask your butcher to fillet the fish for you (without scales) or do it yourself at home
  • Heat non-stick pan to almost smoking point, then add approximately 2 tbsp of oil per fillet
  • Make sure your fillets are extremely dry, then season
  • Place the fillet skin side down with a weight on top to flatten it
  • Cook approximately 1 minute until the skin is golden brown
  • Turn the heat to low, add butter and thyme – the residual heat should finish cooking the fish (depends on thickness of the fillet)

“My mother is my inspiration. She is the reason I have my mental and emotional strength because I’ve seen all that she’s persevered with, and how she has come out stronger, more positive, and mentally unscathed.” – Chef Tala Bashmi

For more information or enquiries, please call 1771 3000
@fusionsbytala / @thegulfhotelbahrain
https://www.gulfhotelbahrain.com/Fusions%20by%20Tala

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