Tuesday, April 16, 2013

Hotel Recipe: Hammour Steak with Ratatouille and Pesto

Recipe from Le Royal Meridien Dubai

Serves 4
Prep time: 15 mins
Cooking time: 25 mins


4 hammour fillets, 200g each
20ml lemon juice
salt and pepper
4 tbsp olive oil
jar of coriander pesto, rosemary sprig, halved cherry tomatoes and red grapes to serve

For the crust, mix together:
100g breadcrumbs
2g chopped dill leaves
150g green apple, finely chopped
5g garlic, chopped
100g walnuts, chopped
2 tbsp olive oil

For the ratatouille:
2 tbsp olive oil
20g onion, finely chopped
2 tbsp garlic, chopped
180g courgette, cubed
100g each, aubergine and red bell peppers, cubed
1g oregano

How to cook Hammour Steak with Ratatouille and Pesto
1. Preheat oven to 180°C. Season hammour with lemon juice, salt and pepper. In a pan, heat olive oil, sear hammour and cook until half done. Coat the hammour generously with the crust mix and cook i oven for 8-10 minutes. Keep hammour warm.
2. For the ratatouille, heat olive oil in pan, saute onion and garlic. Add all the vegetables, saute and season with salt, pepper and oregano. Set aside.
3. To serve, spoon ratatouille on a plate, place hammour over it ad drizzle pesto on the side. Garnish with rosemary, cherry tomatoes, grapes and a drizzle of coriander pesto.

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