Ready to serve at La Mer!

Chef Gari cooks his special recipe “Dover Sole Fillet ‘A La Meuniere”


The afternoon sun shimmering over the emerald sea, beautiful peach orchid blooms smiling from the vase in front of you and the thin waft of deliciously spiced seafood on the grill. The ‘La Mer’ restaurant at Sofitel Bahrain Zallaq Thalassa Sea & Spa gives you more than one reason to choose this place to fulfill your appetite any day. Is it the ambience or the tasty cuisine that draws you back to this wonderful place, should visit and check it out yourselves. Today BTW has Chef Gari with us bringing in his special recipe just for our readers “Dover Sole Fillet ‘A La Meuniere” which basically is sautéed fresh wild Mushroom with garlic cream. Enjoy!

Here are the Ingredients!
180 G of Dover sole Fillet
Cepe Mushroom: 10g
Chnaterelle Mushroom: 10g
Morel Mushroom: 10g
Oyster Mushrrom: 10g
Shiitake Mushroom: 10g
Garlic: 20g
Cooking Cream: 50ml
Fish Stock