Tomer Hakanzer, the head chef of the Galilee Hotel in the Upper Galilee, who leads the culinary vision of the premium hotel, located in the heart of the Hula Valley, continues to surprise with dishes that combine local ingredients with spectacular culinary creativity.
This time, Tomer serves an elegant and refined dish from the hotel's evening menu: seared sea bass fillet, served with a rich and creamy artichoke cream, which perfectly complements the flavors of the fish.
The combination of textures and the balance between the delicacy of the halibut and the depth of flavor of the artichoke, make this dish a unique Galilean flavor experience. This elegant dish is one of the flagship dishes served at the Galilee Hotel and showcases the Galilee at its best, with a modern interpretation of local cuisine and fresh ingredients from the region.
Ingredients for 3 servings:
3 sea bass fillets, deboned
100 grams olive oil
A package of thyme
Lemon zest (from 1 small lemon)
To make artichoke cream:
300 grams Jerusalem artichoke
300 grams of vegetable cream
A pinch of salt
For red vegetable vinaigrette:
1 beet
2 red peppers
3 tomatoes
50 grams of hyssop
50 grams rosemary
1 small purple basil, chopped
How to prepare the dish:
Sea bass fillet - brush with olive oil, sprinkle with fresh gestimen salt and lemon zest - arrange on a baking sheet with the skin side up, roast at 200 degrees for about 8 minutes.
For the Jerusalem artichoke cream: Buy fresh or peeled frozen Jerusalem artichokes - cook in Alpro vegetable cream until soft - grind into a smooth puree - season with salt and lemon zest.
How to submit:
Place the fish, skin side up, on a bed of artichoke cream, arrange the vegetables around it in clean lines on the side of the plate. You can drizzle the sauce gently with a spoon or a watering can, and finally garnish with fresh herbs like basil or dill.
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