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Fresh catch by the sea

Smoked and baked Atlantic cod


  • 160g Atlantic cod
  • 55g cauliflower
  • 40g green asparagus
  • 30g violet potatoes
  • 1g saffron
  • 15g honey
  • 8ml lemon juice
  • 30g butter
  • 10g onion
  • 6g carrots
  • 4g leeks
  • 4g celery
  • 10ml white wine
  • 2g ginger
  • 2g garlic
  • 1g star anise
  • 10ml olive oil
  • 2g thyme
  • Salt
  • Black pepper powder

For the foam 


  • 20g foie gras
  • 40ml whipping cream
  • 1g agar agar


For the garnish 


  • 15g Sakura mix
  • 4g chives
  • 4g chervil


For smoking the fish 



  • Wood chips
  • Orange zest
  • Star anise





  1. To smoke the fish (cold smoking method)
  2. Soak the wood chips overnight in water and drain.
  3. Light the wooden chips with the star anise and orange zest.
  4. Place the fish in the smoking machine and leave for 20 minutes.
  5. Remove fish and cover, refrigerate.


To prepare the ingredients 


  1. Cut the cauliflower into small florets.
  2. Chop onions, carrots, leeks and celery into small brunoises along with ginger and garlic.
  3. Cut the asparagus into spears and discard the stems. Blanch the asparagus tips.
  4. Mix the honey and lemon juice together.
  5. Peel the potatoes and slice paper-thin. Deep fry at low temperature.


For the fish 


  1. Brush the honey-lemon marinade on the fish and bake the fish in an oven for 180°C for 7 minutes. Baste the fish with melted butter and the marinade at regular intervals.
  2. Sauté the onion, celery, leek, carrot, ginger and garlic in olive oil over a low flame. Add thyme and cauliflower and continue sautéing. Add saffron.
  3. Deglaze with white wine (add a little water if needed). Add remaining butter along with the seasoning and cover with aluminium foil. Continue cooking until the cauliflower is soft.


For the foie gras cloud  


  1. Cut the foie gras into small cubes and melt in a pan over a low flame.
  2. Mix agar agar powder with a small amount of water and add to the melted foie gras.
  3. While warm, blend the mixture with a hand blender.
  4. Collect the foam.


To finish 


  1. Crush the cooked cauliflower with a fork and arrange on a plate with the asparagus tips.
  2. Place the fish on the cauliflower and give a final glaze with honey mixture.
  3. Pour the foie gras foam over the fish.
  4. Garnish with sakura mix and fresh herbs. Serve with fried potatoes.


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(968) 2477 6565


Beachfront between Al Waha and Al Bandar hotels.

Operating Hours

7.00pm – 11.00pm (Daily)

*Operating hours are subject to change on seasonal basis, please contact us if you need to make a reservation.

Dress Code

Resort Casual

Smoking Policy

Smoking is not permitted.