Saadiyat Roll

  • Saadiyat Roll

Park Hyatt AUH

Carlos Morales,Julian Mejia,

Tea Infused Food

Ingredients

  • 4each Thai Rice paper
  • 20ml White balsamic
  • 15g Chamomile
  • 8g Maldon salt
  • 100g Cucumber
  • 5g Rice vermicelli
  • 80g Farmed Japanese Yellowtail (Hamachi) fillet without skin
  • 80g Blueberries
  • 20g Sea Lettuce
  • 80g Lettuce Frillberg
  • Lemon basil
  • Mint
  • Dill flower
  • Pea cress

Method

Method for the Chamomile Pickled Cucumber

  • Heat the white balsamic vinegar until it reaches 80 C. Add half of the Chamomile, infuse it covered for 10 minutes, then strain it
  • Cut the cucumber in thin slices and marinate with the white balsamic and chamomile pickling liquid in a vacuum bag for at least 5h

Method for the Chamomile Cured Yellowtail

  • Mix 5g of chamomile with 10g of Maldon salt
  • Rub the yellowtail with the chamomile salt and cure it for 1h

Method for the Sea Lettuce

  • Wash the sea lettuce and soak it in water for 10m

Method for the Rice Vermicelli

  • Soak the rice vermicelli in hot water and strain it

Method for the Rice Paper

  • Prepare a chamomile infusion, let it cool down and hydrate the rice paper in it

Finishing

  • Pick the herbs and flowers
  • Cut the blueberries in halves;
  • Make a roll with the pickled cucumbers, the pea cress, half of theblue berries, mint and some rice vermicelli;
  • Slice thinly the cured yellowtail and place it on the top of the rice paper roll;
  • Tie theroll with one rice vermicelli;
  • Finish with one piece of blueberries, some sea lettuce, lemon basil and the dill flower.