Master Class: Naturally exquisite

The perfect lunch for those special guests you’ll have this summer.

salad 311 (photo credit: Anatoly Michaelo)
salad 311
(photo credit: Anatoly Michaelo)
Yoav Bar, owner and chef of Maraboo, a gourmet restaurant in Ramat Gan specializing in current local cuisine, invites you to put aside your tried-and-tested home recipes and try something slightly different. The recipes are a few of the dishes offered on Maraboo’s new summer menu.
✔ 400 gr. fish sliced thinly without skin ✔ Juice from 2 lemons ✔ 11⁄2 Tbsp. olive oil ✔ 1 eggplant ✔ 20 cherry tomatoes, different kinds, halved ✔ 2 green onions, sliced into thin strips ✔ Bunch fresh coriander ✔ Salt and pepper ✔ 1 whole fresh green chili Place fish on a large plate. Pour lemon juice over it (use almost all the juice).
Pour 1 Tbsp. oil and salt and season with salt and pepper. Fry the eggplant on the stove or grill in the oven until ready, cool and peel, then cut into cubes. In a separate bowl place tomatoes, eggplant, green onions and coriander leaves. Season the vegetables with salt, pepper, 1⁄2 Tbsp. olive oil and remaining lemon juice. Arrange the vegetables in the center of the plate over the fish. Garnish with the chili on top.
✔ Bunch arugula
✔ Bunch watercress
✔ 2 red lettuces, washed and separated into leaves
✔ Bunch basil (red if possible)
✔ 1⁄2 melon, cubed
✔ 2 peaches, pitted and sliced into strips
✔ 1⁄2 shelled pecans
✔ 1⁄2 cup sliced roasted almonds
✔ 120 gr. feta cheese, cubed For the vinaigrette:
✔ 1 Tbsp. mustard
✔ 1 Tbsp. brown sugar
✔ Pinch salt
✔ Black pepper
✔ 4 Tbsp. olive oil
✔ 2 Tbsp. vinegar Mix greens in a large bowl, add melon, peaches, pecan and almond.
Prepare vinaigrette: Put mustard, brown sugar, salt and pepper in the blender. Start blending and drizzle oil and then vinegar into the mixture slowly. Blend until mixed well. Place salad in a deep bowl, sprinkle feta cheese on top and spoon dressing over everything.
Serves 4
For the fish:
✔ 4 180 gr. salmon fillets
✔ Olive oil
✔ Salt, best is Atlantic sea salt
✔ Pepper
✔ 1 zucchini halved lengthwise For the crème:
✔ 3 potatoes, peeled
✔ 1 head celery root
✔ 1 clove garlic
✔ 1 Tbsp. lemon zest
✔ 1⁄2 cup lemon juice
✔ 1 cup cream
✔ 1 cup milk For the herb salsa:
✔ 2 bunches coriander leaves
✔ 1 bunch of basil leaves
✔ 1 bunch of parsley leaves
✔ 2 tomatoes
✔ 1 garlic clove
✔ 1 Tbsp. walnuts
✔ 1 tsp. lemon juice
✔ 1⁄2 cup olive oil
✔ Salt, pepper Prepare lemon crème: Place potatoes in a wide pot with celery, garlic, lemon zest and lemon juice, cream and milk and bring to boil. Lower heat and continue cooking for 30 minutes. Remove from heat and place in a blender or food processor. Blend until smooth.
Meanwhile prepare salsa: Put herbs, tomatoes and garlic in a blender or food processor, add nuts and lemon juice, olive oil, salt and pepper and grind to coarse consistency. Do not grind too much. Heat the oven to 200º.
Cut zucchini lengthwise, rub with olive oil and season with salt and pepper.
Bake in the oven for 10 minutes.
Turn oven up to 220º. Prepare salmon: Place the fish in a lined baking dish. Rub with olive oil and season with salt and pepper. Bake for 5-7 minutes.
To serve: Place lemon crème, and then zucchini on a plate, place the baked salmon over the zucchini and spoon salsa on the fish.
Serves 4
✔ 2 peaches, washed, pitted and quartered
✔ 1 cinnamon stick
✔ 2 Tbsp. brown sugar
✔ 1 plain white yogurt
✔ 1 tsp. powdered sugar
✔ Zest of 1⁄2 lemon
✔ 8 fresh cherries Cook peaches and cinnamon stick with water and sugar about half an hour. Set aside to cool. When cooled, cut peaches into cubes. Whip yogurt with powdered sugar and lemon zest until creamy. Use an electric mixer for best results.
Place the cooked peaches in a martini glass. Spoon the yogurt crème over the fruit, and garnish with cherries. If you have macaroons, add a couple to make a grand impression.

Photos and recipes courtesy of Maraboo chef restaurant, Beit Oz, Rehov Abba Hillel 14, Ramat Gan, (03) 603-6666,