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Chef's Recommendation
STONE OVEN FISH
BAKED BEACH TANDIR IN STONE OVEN - KARAGOZ TANDIR IN STONE OVEN - SIRANITE TANDIR IN STONE OVEN
LAGOS TANDIR IN STONE OVEN
In order to make fish tandoor in a stone oven, our fish is first cleaned and then placed on a deep tray. Olive oil and some butter are added. Then salt, garlic and optionally vegetables are added.
After doing this, the fish is covered with oiled paper and thrown into the 180-degree stone oven. For approximately sixty minutes, the fish will be steamed in the stone oven.
After it is cooked in the stone oven, it is served to the table with a special side dish.
KALKAN TANDIR IN STONE OVEN
First of all, the inside of our fish is cleaned. After about ten minutes, after the charcoal gets its consistency on the grill, it is removed from the grill and placed in a deep tray. It is covered with oiled paper and cooked in a stone oven at 160 degrees for 65 minutes with its own steam.
After it is taken out of the stone oven, it is served to the table with the sauce we prepared.
Recommendation: Kalkan should be consumed in the stone oven during the season. For this reason, it is important for Omega to consume Kalkan in the stone oven in November - December - January - February - March - April and May.
The Benefits of Fish in Brief
• It contains A, D, E, B2, B12, B3 and calcium, selenium, folic acid and phosphorus.
• It is rich in protein.
• It is effective in lowering blood pressure.
• Improves brain functions.
• It prevents rhythm irregularity.
• Helps prevent Alzheimer's.
• It provides balancing of cholesterol.
• It is rich in antioxidants.
• It is good for asthma.
• Those who want to lose weight and lose weight should consume fish.
• Extends life.
• It prevents the accumulation of fat in the body.
• It reduces the risk of stroke.
• Those who consume fish have less risk of developing cancer.
• It prevents high blood pressure.
Steamed Sea Bass
(for 4 people)
Sea bass
Tomatoes
Pointed Pepper
Shallot Onion
capia
Garlic
Black pepper
Curry
Grain Black Pepper
Cream
Tomato sauce
Butter
Salt
1 kg
60 gr
80 gr
120 gr
80 gr
1 tooth
2 gr
1 gr
3 gr
5 gr
40 gr
5 gr
1 gr
We put tomatoes, shallots, green peppers and capia peppers in a pan and pot with 5gr of butter and saute for 7 minutes. We put tomato sauce and 4 glasses of water. We remove the bones of our fish and throw it into the vegetables we sauteed and add our spices. Let it cook for 20 minutes on low heat.
Date
Date
Hazelnut Praline
Ice cream
Green Peanut Powder
Butter
Cream
120 gr
50 gr
80 gr
5 gr
15 gr
50 gr
We fry the pitted dates in butter for two minutes. Arrange the fried dates on a plate. We put our ice cream in the middle of the plate. Then we pour the hazelnut praline and cream sauce on the dates. Sprinkle the green powdered peanuts on it. Our product is ready for service.
Volcanic
Bitter Couverture
Granulated sugar
Butter
Fame
Ice cream
Hazelnut Praline
Frozen Raspberry Egg
20 gr
20 gr
20 gr
16 gr
20 gr
5 gr
5 gr
6 piece
First, we fry the flour in oil until it turns brown, and we add our bitter curd to the pot. Then we add sugar and fry it until our sugar dissolves. After the roasting process is finished, we take it to cool. After the cooling process has taken place, we add the yolk of the egg, then whisk the egg white until it becomes solid. We add this too. Stir the eggs until well blended. We fill it in aluminum volcanic containers and put it in the oven at 150 degrees and wait for 8 minutes to cook. After taking it out of the oven, we serve ice cream, hazelnut praline and raspberry ornaments.
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