Chef Paul Hage – Black Cod with Potato Pavé
Born and raised in Lebanon, Chef Paul Hage's culinary journey began at an early age, learning from his chef parents. His passion for cooking led him to study pastry at culinary school and further hone his skills at the prestigious Paul Bocuse School in Lyon and Le Cordon Bleu in Paris. With 30 years of culinary experience, Chef Hage has made a significant impact in the world of gastronomy.
A Dash of His Past
Throughout his career, Chef Hage has held notable positions, including Director of Culinary for Al Habtoor Group and opening his own restaurant, "Habak." These experiences have shaped his culinary philosophy and provided him with the expertise to excel in the field of culinary consulting.
Today, Chef Hage runs his own company, "Paul Hage Culinary Consultancy," where he shares his knowledge and passion with the culinary world. He works closely with chefs and restaurants, offering guidance on menu development, kitchen management, staff training, and restaurant concept creation. His insights and expertise are invaluable for those looking to elevate their culinary careers and create memorable dining experiences.
His Signature Dish: Black Cod Fish with Potato Pavé and Carrot Purée
Chef Hage's signature dish showcases his mastery of flavors and techniques. The delicate black cod fish, with its thin skin transformed into a flavorful powder, is complemented by the smooth carrot purée and the delightful potato pavé. This dish is a testament to his ability to create harmonious and visually stunning culinary experiences.
| Preparation Time | 10 minutes |
| Cooking Time | 2 hours |
| Allergy Information | Contains Gluten and Dairy |
- 220g Cod Fish Fillet
- 100g Carrots
- 40g Butter
- 7g French Thyme
- 90g Potato
- 4g Salt
- 3g Crushed Black Pepper
- 30ml Cooking Cream
- 25g Parsley Powder
- 35g Baby Green Zucchini
- 40g Romanesco
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1Cut the cod fish into strips and coat with parsley powder.
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2Wrap the cod fish with its skin and cook in a steamed oven for 22 minutes.
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3Thinly slice the potatoes and place in a rectangular mould. Cook for 70 minutes at 160°C. Once cooked, press the potatoes and chill overnight.
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4Steam the carrots for 35 minutes, strain, then add cream and salt. Blend until smooth.
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5Boil the Romanesco for 4 minutes in salted water.
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6Roast the baby zucchini with olive oil, crushed black pepper, and salt.
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7Garnish with tuile and fresh thyme leaves.
