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Our chef´s recipe

Miroslav Kubec, Executive Chef InterContinental Praha

Miroslav Kubec
Executive Chef InterContinental Praha


Jan Horký, Sous Chef Zlatá Praha

Jan Horký
Sous Chef Zlatá Praha

Grilled wild Sea Bass, Cream of baked Eggplant, Spaghettini Benedetto Cavalieri with fried Pancetta and baked Puff Pastry


To serve 4

 

600g Sea bass
  wafer salt
  fresh pepper
10g olive oil
500g black eggplant
50g cream
20g butter
50g puff pastry
5g sakura sprouts mix
5g pancetta
100g spaghettini "Bendetto Cavalieri" (home made)

 

Flavour fillets of sea bass flavour with wafer salt and pepper, and abruptly fry them in the olive oil with skin down.
 
Cut peeled eggplants into slices, flavour with salt and olive oil and roast them in the oven until they are almost brown. Mix roasted eggplants in a blender, add cream and butter to make a smooth cream.
 
Cook pasta in water with olive oil and mix with sakura sprouts.
 
Use puff pastry and fried pancetta slices for decoration.
 
Arrange all prepared ingrediences on the plate, garnish with eggplant straw and sprinkle with olive oil.

 

Bon Appétite!

Miroslav Kubec, Executive Chef InterContinental Praha & Jan Horký, Chef de Cuisine Zlatá Praha restaurant and Zlatá Praha chefs team
E-mail: miroslav.kubec@ihg.com or jan.horky@ihg.com