Bait Al Bahr

Trio of Shellfish

Ingredients

  • 25g crab meat lump
  • 25g baby octopus
  • 1 pc prawn u15
  • 8g mayonnaise
  • 30g spinach
  • 8g onion
  • 5g garlic
  • 4g ginger
  • 8g red capsicum
  • 8g green capsicum
  • 6g yellow capsicum
  • 4g gherkins
  • 1 caper berry
  • 4g pickled capers
  • 3g chives
  • 2g chervil
  • 10ml lemon juice
  • 10ml olive oil
  • 14g hummus
  • 5ml balsamic vinegar
  • 4g salmon roe
  • 3g dill leaves
  • Salt
  • Black pepper
  • Sakura mix

For the lemon dressing 

  • 20ml lemon juice
  • 50ml corn oil
  • 4g sugar
  • Salt
  • Pepper

Method

  1. Poach the shellfish and octopus in court bouillon and chill in the blast chiller.
  2. Marinate the seafood in lemon dressing.
  3. Clean and blanch the spinach. Drain until dry and roughly chop.
  4. Finely chop the capers, gherkins, 1/3 of the onions and chives. Add to the mayonnaise along with 3ml of the lemon juice.
  5. Roast the capsicum in an oven at 200°C for 4 minutes. Cool, remove skins and seeds. Cut into small brunoises. Mix with balsamic vinegar, 1/3 of the garlic, 1/3 of the chopped onion, and seasoning.
  6. Finely chop remaining garlic and add half of the remaining garlic to the hummus.

To finish 

 

  1. For the first part: Mix the crabmeat with mayonnaise and spinach and all of the remaining chopped garlic. Add seasoning and put into a metal ring mould. Unmould the crabmeat ring and garnish with salmon roe and dill leaves.
  2. For the second part: With the capsicum tartar as the base, arrange the poached baby octopus on top and garnish with caper berry and sakura.
  3. For the third part: Use the garlic hummus as the base and arrange the prawn on top. Garnish with fresh chives. 

 

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Phone

(968) 2477 6565

Location

Beachfront, between Al Waha hotel and Al Bandar hotel

Operating Hours

7pm - 11.30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted inside the restaurant.
It is only allowed on the restaurant's terrace.