Sponsored: The team at Good Food Middle East highlights the trendiest dish in town. Find all the juicy details below

Created by:
Erick Ramos, Chef de Cuisine at Above Eleven Dubai

Composition:
We use fresh turkey sea bass, Spanish octopus, Peruvian choclo, parmesan cheese, fresh lime juice, parsley oil, sweet potato purée and cilantro cress. Using the sashimi technique, the octopus is thinly sliced and grilled on one side with salt and pepper. The sea bass is cut into seven thin slices and arranged on the plate to resemble a small rose. Octopus slices is placed between and the sauce is poured over the base, followed by choclo and sweet potato purée, and finished with Maras salt (Peruvian pink salt) and cilantro cress.

On the palate:
This dish draws attention with its contrast of temperatures and textures. It is refreshing from the cold components, creamy and smoky from the octopus and sauce. The saltiness of the octopus balances the delicate flavour of the sea bass. It makes a bright, well-rounded addition to the summer menu.

What makes it special?
This dish reflects how Italian culinary traditions became part of Peruvian cuisine. European immigrants, especially from Italy, brought ingredients and techniques that Peru adapted and made its own. A Parmesan-based leche de tigre brings this influence into focus and gives the dish a more global identity.

Best paired with:
Classic Pisco Sour or a cold brew.

Ready to try it?

Above Eleven Restaurant. Visit website.