It has been a busy week in the kitchens, and we have been hard at work getting some new dishes ready for our Summer “Aharn” Menu.
Shark with Egg.
Wafer thin slices of Shark, Tamarind Sauce and Quail Egg.
The hardest part of this dish is separating the Quail Yolk from the Egg White. Because everything on this dish is raw, we have to use really fresh eggs, which means that the Egg White is more thicker and encases the Yolk, thus making it tricky to separate, (thats why fresh eggs should be used in poaching, the older the egg, the more watery the White will be) especially when working with such small eggs.
Basically, we have to wash the White and Yolk under slow running water, until it separates, without damaging the precious Yolk.
Tuna with Cheese.
Tastes better than it sounds. 😉
We use Goats Cheese, which has a smooth texture and is not too overpowering. The Chives and sprig of Dill give this small dish a herby aroma. In our first version we used grated Ginger, but we found the ginger flavour too overwhelming.