Truffle Grits with pan seared seabream

IMG_7840

 

Ingredients

Grits                                      100gms

Chicken stock                    200ml

Parmesan cheese            50gms

Cheddar cheese               50gms

Salt                                        AR

Pepper                                  AR

Truffle oil                             few drops

Seambream fillet             2pcs

Lemon juice                       1tblspn

Vegetable oil                     2 tblspn

 

M.O.P

  1. In a sauce pan, bring chicken stock to a boil and season with salt and pepper.
  2. Using a wire pour in the grits while whisking continually and let it cook for about 8-10 mins
  3. mix in the cheeses
  4. drizzle with truffle oil and set aside

For the seabream

Season the  fish with salt, pepper and lemon juice

Pre-heat a sautee pan and add vegetable oil

Pan seared the fish starting with skin side down for roughly 2mins on each side

Serve on a bed of truffle grits and garnish with some micro-greens and pickled zucchini

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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