Porcino Dusted Hammour Filets

Executive Chef Willi, The Imperial, tells you how to make this delish dish.


Hammour Filets: 1500gms

Sea Salt: To Taste

Porcina Dust: 0.25 cup

Rosemary: 30gms

Vegetable Oil: 0.25ml

Corn Kernels: 800gms

Sugar: 80gms

Heavy Cream: 2 cups

Butter: 40gms

Flour: 40gms

Salt & Pepper: To Taste

Tomato Concasse: 300gms


  • Dust the hammour with the porcini flour and season with sea salt.
  • Saute in the vegetable oil under medium heat on both sides until done.
  • Place the heavy cream in a pot and bring to a boil. Mix the butter and the flour and the sugar
  • Add to the cream to thicken. Season with salt and pepper. Add the corn and bring to a boil.
  • Add the tomato concasse and cook for 30 seconds.
  • Place the corn on a plate and top with the fish.

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