August/September 2017 www.womanthismonth.com LIFESTYLE | food 64 CHEF’S SPECIAL Overseeing this resort's kitchens is a labour of love and passion. With a quarter century of kitchen experience under his toque, this executive chef still has the same passion for food as when he started out. A Kolkata native, chef Janardan Das is responsible for the impressive catering operations at Al Areen Palace & Spa. Before coming to Bahrain he was with Ritz-Carlton at the Sharq Village & Spa in Doha for several years and also worked at various other five-star properties and he is a senior member of the UAE Culinary Guild. On the choice of a culinary career, he says: “I have basically been a foodie since childhood. I cannot think of anything other than food! I thought cooking would always keep me smiling because that’s my passion. I believe that: ‘Choose a job you love, and you will never have to work a day in your life’.” He is not much impressed by superstar cooks saying: “Honestly, I am not inspired by any celebrity chefs, though they are very talented and professional. I am inspired by an old lady who sells tea for her living beside my house back in Kolkata. There are hardly any people who don’t stop and have a cup of tea from her. Later, I discovered it’s not the tea which makes money for her. The secret of the recipe is her attention to detail for her customers and, above all, her language and behaviour. I guess language and behaviour are equally important as talent in our industry.” A keen gardener, chef Janardan adds: “I love to use all the fresh herbs grown in my own kitchen garden. It gives you a different pleasure when you use the herbs from your own garden. I love to use different types of oils like extra virgin olive oil, fresh mustard oil etcetera, which always enhance giving a different touch to your dish.” The recipe chef Janardan shares is not on the Al Areen menu but can be made on request. Ingredients • 200g salmon steak • 30ml lemon • 40g butter • 5ml truffle oil • 300g butternut squash • 40g fennel • 5g salt • 3g pepper • 20ml olive oil Method • Cut the butternut squash into big chunks with the skin on. Roast it over medium heat until very tender. Let cool a little. Scoop out the flesh and discard the skin. Put the flesh in a mixer blender and make a puree. Season according to taste and set aside in a hot place. • Season the salmon with salt, pepper and lemon and grill for five to six minutes. As it becomes cooked add a little butter over the top and set aside. Braise the fennel and quickly wilt the spinach. • Put the butternut squash on the plate and place the grilled salmon over it. Arrange the braised fennel and vegetables. Garnish with baked cherry tomatoes if desired. • To make the truffle lemon butter sauce reduce lemon juice and water in a pan over a low flame. Pour in soft butter gradually and whisk until it reaches a smooth texture. Season with a dash of truffle oil. GRILLED SALMON WITH BRAISED FENNEL, WILTED SPINACH, BUTTERNUT SQUASH PUREE AND TRUFFLE LEMON BUTTER SAUCE
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