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Sevilla at The Claridges, a Mediterranean restaurant, for the first time in Aisa Pacific brings Josper Oven to offer some traditional Spanish dishes by specially flown in Chefs from Spain.

The Josper by Wood Stone Charcoal Broiler Oven provides an elegant solid fuel charcoal broiler/oven solution in an oven package. This legendary monster of an oven is manufactured to precision in Spain using traditional methods and the highest quality materials bringing in real delight to your palates with some signature dishes like Josper Oven Baked Mussels, ‘Foie Gras’ with Onion Confit, ‘Strip Loin with Piquillo Peppers, Josper Baked Prawns with Garlic & Paprika and not to forget some signature Josper Steaks.

Here we bring to you a Josper oven signature recipe Salmon with Catalan Spinach and lime air prepared by their Executive Chef Neeraj Tyagi.

Recepie                                                                                  For 4 portions

Ingredients:                                                                           Quantity

Norwegian Pink salmon steak                                                            450 Gms

Spinach, wash, clean                                                              200 Gms

Garlic, sliced                                                                           30 Gms

Hazelnut, roasted and crushed                                                           30 Gms

Pine nut, roasted and crushed                                                            30 Gms

Olive oil                                                                                   75 ml

Butter unsalted                                                                                    75 ml

Cream                                                                                                 100 ml

Salt                                                                                          5 Gms

Black pepper                                                                           3 Gms

Dill leaves                                                                                10 Gms

Lemon                                                                                                    2 nos

Lecithin                                                                                    10 Gms

Method:

Make the lime air by boiling cream and butter together, take it out from fire and add lemon juice with lecithin powder and keep it warm.

Heat the Josper oven to 250*C. Marinate the salmon steak with salt, pepper and olive oil. Grill the salmon steak in the oven to the medium and rest for one minute. By the time salmon is resting  heat the cast iron pan in the Josper oven and add olive oil and sauté few slices of garlic, when garlic turns little golden brown throw in the washed, clean spinach leaves and sauté for one minute, season with salt and black pepper, crushed hazelnut and pine nuts. By cooking the spinach in Josper oven you are indulging charcoal aroma into the spinach. Whisk the lemon and cream mixture with the help of hand blender to get foam.

Place the warm spinach in to china ware, place grilled salmon on top of spinach, and top with lemon air. Drizzle with olive oil and garnish with dill leaves. Serve hot