Pan Seared Salmon fillet
Chef profile: Amgad El Nemr – Executive Chef of the Marriott.
If you are considering a career as a Chef then look no further for inspiration from the charismatic and chatty Executive Chef of the Marriott Amgad EL Nemr. He is passionate about everything to do with the industry and has worked hard for his achievements. Amgad has worked as a Chef for 26 years, although he says the real start was with the Marriott in Zamalek in 1989. Since then he has had a worldwide whirlwind ride through many countries starting as a 2nd Commis Chef to now currently working as the Executive Chef.
He worked many years in Saudi Arabia, which is what he describes as ‘a mission’ as it was the period he focused on gaining as much experience as possible. During this time he worked for the Marriot and the Son of King Fahed. He returned to Sharm in 1995 to open the Marriot before heading to the UK to work in the Royal Gardens Hotel in Kensington and to study hotel management at Westminister College.
With his expertise he was recruited into many taskforce teams to open hotels around the world which exposed him to many cultures and cuisines. He had no less than 45 different nationalities working with him in Doha.
He says ‘The core and passion of being a Chef is the challenge to provide quality, innovative cuisine from what is available to you’. All the ingredients in his chosen recipe are available in Sharm. When asked why he chose this recipe he said ‘because it is very elegant. Salmon is a rich fish and by combining it with the correct balance of flavours it enhances the delicious richness.’
Pan Seared Salmon fillet, Purée potatoes with Basil pesto and Saffron Cream.
Ingredients:
200g Salmon Fish Fillet
100g potato Puree
120g Sautéed Vegetables, Cherry tomato, Zucchini, Carrots, Leeks & Peppers
100ml Cooking Cream
3 leafs Iranian saffron
20ml extra virgin olive oil
10g Mixed herbs
10g Basil Pesto
Cooking Method
For Saffron Sauce:
- Heat up a sauce pan with no fat at all
- Add saffron leaves to the hot pan to extract saffron flavor and color
- Reduce heat to minimum and add cream, bring it to simmer
- Reduce till desired texture and season.
- Keep hot till service
Salmon Preparation
- Marinette salmon and sear over a clean pan on both sides for approximately 4 minutes on each side
- Remove salmon and leave to rest before serving
- Prepare potato pure, add basil pesto to potato right before serving
- Blanch vegetables and sauté before serving
- Place the puree potatoes on plate and add the veg on top.
- Rest salmon on plate and dress with saffron
- Garnish with basil spring and serve
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