By Chef Gregoire Berger

– Ossiano Atlantis The Palm – Dubaï


• 1kg Qwehli sea bream
• 1 med onion
• 1 head fennel
• 1 carrot
• 1 stick celery
• 1 leek
• head garlic
• 1 star anise
• 1g saffron strands
• 5 plum tomatoes
• 1 Tbsp. tomatoe “purée”
• 2L fish stock
• Smoked paprika
• 1 agria potato
• 500ml chicken stock
• 1g Iranian saffron

Sweat down the mire poix with the saffron and star anise until soft with no colour. Add the tomatoes and tomato “purée” and cook down slowly till all the moisture has gone. Roast off the sea bream until well coloured, drain, and add to the soup. Lightly season the sea bream with salt and smoked paprika and pan fry until nicely coloured. Drain and add to the soup. Add the stock and bring to the boil, skim and cook out gently for 1 hour. When cooked blitz the soup well until smooth. Pass first through a coarse strainer, then hang in muslin cloth. Chill. Add lemon juice and salt to adjust.

Core potatoes (tubes) and cook in the kitchen stock and saffron to obtain saffron poached potatoes.


• 2 roasted bell peppers
• 2 slices bread
• 2 eggs yolks
• 200ml pomace oil
• 1 clove garlic
• 1 Tsp cumin

Blend all the ingredients and emulsify with oil till thick. Freeze overnight in half sphere mold.


20g baby squide
50g sea bream wrapped in Nori
10g sourdough croutons
Coriander cress

Plate as desired, finish with the soup in front of the guest.