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- Osso bucco
- Goong Sarong
- Grilled Quail
- Sole with Parmesan Cheese
- Tropical Prawn Salad
- Spicy Seafood Ceviche
- Akami Tuna Roll
- Andaman Rainbow Lobster
- Char Grilled Australian beef tenderloin
- Lamb shank in rosemary sauce
- Snow fish fillet
- Roast Lamb Rack
- Grilled Lamb Chops
- Chu Chi Goong
- Lobster wrapped with
San Daniele Prosciutto - Rice noodle wrapped duck roll
- Homade Walnut Cheese
- Pan-Fried Tiger Prawns
- Graved cured salmon
- Miso-lemongrass Crusted Salmon...
- Red Duck Curry...
- more...
Sole with Parmesan Cheese
Serves 4
Ingredients
- 4 x 150 gm fillet of sole
- Salt, pepper & plain flour
- for dusting
- Salt & freshly ground black pepper
- 75 gm butter 25 gm grated parmesan cheese
- 50 ml fish stock
- ½ oz white wine
- 1 gm chopped parsley
- 5 gm diced red chili
To serve
Mushroom wild rice risotto, cream spinach & lemon wedge.
Method
Skin the fillets of sole. Put some flour in a shallow bowl and season with salt and pepper, dip the soles into the seasoned flour to dust them lightly on both sides. Shake off any excess flour.
Heat the butter in a large frying pan, add the floured fillets of sole and cook over gentle heat until they are golden brown on both sides, turning them once during cooking.
Sprinkle the grated parmesan cheese over the soles, and then cook very gently for another 2-3 minutes until the cheese melts.
Add the fish stock and the white wine, cover the pan and cook over very low heat for 3-4minutes, until the sole is cooked and tender and the sauce reduced.
Serve sprinkled with grated parmesan, chopped parsley and red diced chili; garnish with green asparagus, crispy fried onion and lemon wedges.
About the Chef Sanit Thawinphon :
Sanit was born on 24th January 1965 in a small village in northern Thailand
Work experience: The Nana Fondue Grill, Bangkok (French restaurant); The Mandarin Hotel, Bangkok; Baan Thai Beach Resort, Phuket; Neptuna Hotel, Phuket. Chef at Italian restaurant, Amari Coral Beach, Phuket. Sous Chef at Phuket Arcadia Hotel. Executive Chef at Impiana Phuket Cabana, Kata Beach Resort & Spa, Phuket and Karon Beach Resort & Spa Phuket.
Specialises in: French, Italian, International, Middle East, Thai and Chinese cuisines.
Disclosing one of his secrets, Chef Sanit admitted that, apart from experience and personal talent, fresh ingredients play a critical role in preparing good food. "Top quality, fresh meat and vegetables are very, very important to me. I examine everything myself to ensure that we use only the best quality imported meat − and even imported vegetables. We use local seafood as it's fresh and competitively priced. Our kitchen staff are all highly trained trained," he said.
For more information contact:
On The Beach Restaurant
Tel : 66 (0) 76 330006 – 7
www.katagroup.com E-mail : krbrsvn@katagroup.com
