Uncategorized

sIGnature dish at GVK Lounge Mumbai by Chef Rajesh Shetty

Travel Food Services is India’s leading travel food and retail company with over 2

80

 outlets

 spread across 19 cities

. It is committed to transforming the travel experience in India through its award winning customised concepts via three touch points – airports, railways and highways.

With major concessions across key airports including Delhi, Mumbai, Chennai, Kolkata and Bengaluru, TFS has been transforming travel experience for over 75 million passengers every year

. I

n addition to airport lounges, and airport F&B and retail outlets, T

FS

also operates Raildhabas across railway stations like Pune,

 Agra,

 Vizag, Vijayawada and Madurai. The company also owns and manages a first-of-its-kind executive lounge in India at Vishakhapatnam Railway Station.

TFS has

also

partnered with SSP Plc UK, which brings 50 years of rich experience of the global travel retail market

.

Tournedos of Salmon with Wasabi Pea Puree

by Chef Rajesh Shetty,  Executive Chef, GVK Lounge by Travel Food Services

Ingredients:

  • Salmon steak-120gms (60gms each)
  • Green peas-100gms
  • Wasabi powder-10gms.
  • Pomegranate reduction-20gm.
  • Coral tuille-1nos(Flour-80gms/oil-20ml/water-100ml)
  • Baby carrot-2nos.
  • Snow peas-2nos.
  • Mash potatoes-50gms.

Method:

  • Grill marinated salmon, cook in oven.
  • Sauté blanched vegetable in butter.
  • Reduce pomegranate juice with sugar, star anise and cinnamon stick to a syrupy consistency.
  • For green peas puree blanch green peas, add seasoning and make fine puree. Add wasabi paste to the puree. Adjust seasoning as required.
  • Peel potato cut them into cubes. Boil the potatoes. Once cooked pass it through a potato masher. Add butter and cream.
  • Place the salmon on a bed of green peas and wasabi puree with a scoop of mashed potatoes, vegetables, drizzle with Pomegranate Reduction

You Might Also Like

No Comments

Leave a Reply