Executive Chef at Six Senses Laamu Shares Their Go-to Snack Recipe!

Wednesday 22nd of July 2020

Executive Chef at Six Senses Laamu Shares Their Go-to Snack Recipe!

On 26th June, Corporate Food, and Beverage Director Jonathan Heath, joined Executive Chef Stefan Goehcke at Six Senses Laamu, Maldives for the first Bare Grills session. Stefan, whose go-to snack is sauerkraut, or the fresh catch of the day such as tuna from the waters around the Laamu atoll, loves international old school rock music and his favourite drink is red wine or cooling coconut water. His favorite restaurant is Leaf restaurant, which is light, bright and right on the beach!

Kuhlhafilah (Curry seared tuna and jungle wood grilled tuna belly)

Salad

Ingredients:

• Tuna (Confit In Oil); Alternatively Canned Tuna - 100 g

• Maldivian Chili (Finely Chopped) - ½ piece

• Hard Coconut (Grated) - 40 g

• Curry Leaves (Chopped) - 15

• Red Onions (Peeled; Finely Sliced) - 25 g

• Juice of ½ Lime

• Beach Lettuce (Washed; Chopped); Alternatively Rocket Leaves - 15 g

• ¼ Clove Garlic (Peeled Finely Chopped)

• Coconut Oil - 5 g

• Olive Oil - 5 ml

• Sea Salt

• Black Pepper Corn (Mill)

Marinating the salad:

1. Mix all ingredients together; season well

2. Leave the salad for a few minutes to allow the different flavors to come together

3. Check seasoning again and serve right away

Curry seared tuna

Ingredients:

• Tuna Loin (Fillet; Trimmed) - 200 g

• Fine Sea Salt - 8 g

• Turmeric Powder - 5 g

• Cumin Powder - 3 g

• Coriander Powder - 3 g

• Fenugreek Seeds - 1 g

Sear the tuna:

1. Season tuna loin with salt and spice mix all the around

2. Sear on the charcoal grill from each side just for five seconds

3. Cut the tuna loin in thin slices and dress around the Kuhlhafilah

Tuna belly skewer

Ingredients:

• Tuna Belly (Trimmed; Diced) - 100 g

• Fine Sea Salt - 3 g

• Black Pepper Corn (Mill) - 2 g

• ¼ Lime (Juice + Zest)

Method:

1. Season tuna belly and skewer on a bamboo stick

2. Charcoal grill for just one minute (medium rare)

3. Sprinkle with lime juice and lime zest and serve together with the Kuhlhafilah