Get into the Gastronomic affair with the lip smacking Easter delight!

Easter Recipe by Chef Kasiviswanathan, Executive Chef of Radisson Blu Atria.

Chocolate decadence

s.no	ingredients	qty	unit
1	butter	450	Gram
2	Dark chocolate	800	Gram
3	water	400	Gram
4	Castor sugar	300	Gram
5	Whole eggs	10	No’s
6	Castor sugar	180	Gram

Method;

Preheat the oven to 180 °C

1. Melt butter and dark chocolate keep it inside
2. Make a syrup with sugar and water let it cool
3. Beat the eggs with sugar little bit then add the chocolate mixture and then followed by sugar syrup
4. Pour the mixture into greased food pan baked in the oven for 20-25min in double boiling system
5. It can be served hot or cold
6. Cut into small piece cover with dark chocolate then pipe some chocolate cream and garnish with colored marzipan eggs

Steam fish with garlic poached exotic vegetable and citron

s.no	ingredients	qty	unit
1	Fish	180	Gram
2	Salt	To taste	Gram
3	Crushed pepper	To taste	Gram
4	Broccoli	50	Gram
5	Haricot beans	30	gram
6	zucchini	30	Gram
7	garlic	3	No’s
8	thyme	One	spring
9	seasoning	To taste

Method;

1Seasoning the fish with help of salt and crushed pepper, olive oil

2 Make sure the water does not touch the bottom of the steamer.

3 Bring the water to a boil over high heat.

4 Place the plate holding the fish in the steamer,

5 Cover, and steam for about 8 minutes until the fish flakes easily when tested with the tip of a knife.

Poached vegetable

1 Make sure your vegetable are really fresh.

2 Add a little amount salt in a pan of steadily simmering water.

3 Add vegetable in the water, poach it at least 10 second

Garnish with grilled clementine and asparagus.