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Restaurant Riad Monceau Tatin Pie

Famed by the world famous MarrakChef® gastronomic trophy and known as one of the highlights of Moroccan gastronomy in Marrakech, Riad Monceau has expanded in 2016 and now features 2 restaurants offering 2 different types of dining experiences. Set in a true gem of the Hispano-Moorish architecture and providing a perfect setting for a romantic dinner for two, a special event such as birthday or an anniversary, or more simply for an outing with friends who appreciate the finer things in life. Riad Monceau Gastronomic Restaurant provides a delicate and subtle cuisine that harmoniously combines the finest that genuine Moroccan gourmet cuisine has to offer with the best of French haute cuisine refinement.

500 gr white fish
200 gr lentils
300 gr pumpkin
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon paprika
Salt and pepper
Olive oil

Preparation of the fish
Cut the fish in pieces and toss it in a pan with 3 tablespoons of olive oil.
Simmer 20 mn and reserve.

Preparation of the lentils
Cook the lentils in 1.5 liters of boiling water.
Once they are ready, drain them and add the spices,
salt and pepper. Reserve.

Preparation of the pumpkin
Cut the pumpkin into big chunks and put it in a skillet with
2 tablespoons of olive oil, a pinch of cumin, salt and pepper.
Simmer slowly and let reduce.

Use a 8 cm punch to shape the tatin. Fill with a 2 cm layer
of lentils, on top of it, put a layer of fish and finish
with the confit pumpkin. Sprinkle with sesame
seeds and serve hot.