{"id":84675,"date":"2026-03-26T08:03:00","date_gmt":"2026-03-26T08:03:00","guid":{"rendered":"https:\/\/gulftimes.ae\/recipes-for-success-chef-elias-saoud-offers-advice-and-a-sea-bass-recipe\/"},"modified":"2026-03-26T08:03:00","modified_gmt":"2026-03-26T08:03:00","slug":"recipes-for-success-chef-elias-saoud-offers-advice-and-a-sea-bass-recipe","status":"publish","type":"post","link":"https:\/\/gulftimes.ae\/?p=84675","title":{"rendered":"Recipes for Success: Chef Elias Saoud\u00a0offers advice and a sea bass recipe\u00a0"},"content":{"rendered":"
\n<\/p>\n
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\n\tDUBAI: When Elias Saoud was growing up in\u00a0Lebanon\u00a0he would watch\u00a0his mother cooking. She worked with simple ingredients but treated them with care, building dishes around freshness and balance.\u202f\u00a0<\/p>\n
\n\t\u201cFood in our house meant connection,\u201d\u00a0Saoud tells Arab News.\u00a0\u201cIt wasn\u2019t just about\u00a0eating,\u00a0it was about bringing everyone together.\u201d\u00a0<\/p>\n
\n\tHe remembers the patience involved in shaping kibbeh by hand and preparing stuffed vegetables, tasks that\u00a0required\u00a0focus and care rather than speed. Those experiences quietly shaped his standards long before he realized cooking could become a career.\u202f\u00a0<\/p>\n
\n\tWhen\u00a0he enrolled at \u00c9cole\u00a0H\u00f4teli\u00e8re\u00a0Dekwaneh\u00a0in Lebanon, he says,\u00a0\u201cCooking stopped being just emotional and became disciplined and technical.\u201d\u00a0\u00a0<\/p>\n
\n\tYears on, that combination of feeling and precision continues\u00a0to define his approach\u00a0to cooking. Now overseeing research and development for La Maison Ani worldwide, Saoud still draws from those early lessons \u2014 balance, respect for ingredients and the importance of gathering people around a table.\u202f\u00a0<\/p>\n
\n\tWhen you started out, what was the most\u00a0common mistake you made?\u202f\u00a0<\/strong><\/p>\n
\n\tOvercomplicating dishes. I wanted to prove myself, so\u00a0I\u2019d\u00a0add too many elements to a plate, thinking more meant better.\u00a0Actually,\u00a0simplicity\u00a0requires more confidence. A dish\u00a0doesn\u2019t\u00a0need many components;\u00a0it needs balance, proper\u00a0seasoning\u00a0and clean execution. That was an important lesson early in my career.\u00a0<\/p>\n
\n\tTaste your food constantly while cooking.\u00a0Don\u2019t\u00a0wait until the end. Season gradually and adjust as you go.\u00a0That\u2019s\u00a0how you build balance.\u00a0Also,\u00a0don\u2019t\u00a0stress. Mistakes happen.\u00a0They\u2019re\u00a0part of learning.\u00a0<\/p>\n
\n\tWhat one ingredient can instantly improve any dish?\u202f\u00a0<\/strong><\/p>\n
\n\tHigh-quality olive oil. It adds depth, richness and aroma, and it enhances the natural flavors without overpowering them,\u00a0whether\u00a0it\u2019s\u00a0drizzled over vegetables, fish, pasta, or even meat.\u00a0It\u2019s\u00a0a simple ingredient, but when\u00a0it\u2019s\u00a0good, it changes everything.\u00a0<\/p>\n
\n\tWhen you go out\u202fto\u202feat, do you find yourself\u00a0critiquing\u00a0the food?\u00a0\u00a0<\/strong><\/p>\n
\n\tIt\u2019s\u00a0difficult not to analyze the food, but I always try to experience the restaurant as a guest first.\u00a0<\/p>\n
\n\tWhat\u2019s\u00a0the most\u00a0common issue that you find in other restaurants?\u202f\u00a0<\/strong><\/p>\n
\n\tInconsistency\u00a0\u2014 especially in seasoning and execution. A dish might look beautiful, but if the balance is slightly off or the cooking\u00a0isn\u2019t\u00a0precise, it shows\u00a0immediately. In this industry, consistency is what separates\u00a0a good restaurant\u00a0from a great one.\u00a0<\/p>\n
\n\tI usually choose Lebanese or Italian. I\u00a0haven\u2019t\u00a0worked in Lebanese cuisine for the past three years, so I enjoy it more now as a guest,\u00a0especially when traditional dishes are executed properly with the right balance and freshness. Italian cuisine also appeals to me for its simplicity. A well-made pasta shows how powerful quality ingredients and proper technique can be.\u00a0<\/p>\n
\n\tWhat\u2019s\u00a0your go-to\u202fdish if you\u00a0have\u202fto\u202fcook\u202fsomething quickly at\u202fhome?\u00a0<\/strong><\/p>\n
\n\tUsually a simple pasta. Good olive oil, garlic,\u00a0chili\u00a0and fresh herbs\u00a0\u2014\u00a0something quick but balanced.\u00a0It\u2019s\u00a0fast,\u00a0satisfying\u00a0and shows how powerful a few quality ingredients can be when\u00a0they\u2019re\u00a0handled properly.\u00a0<\/p>\n
\n\tIt\u2019s\u00a0always challenging when a guest orders a steak or fish well done. From a chef\u2019s perspective, those ingredients are at their best when cooked to preserve their texture and natural flavor. Of course, the\u00a0guest\u2019s\u00a0preference comes first, and we respect that.\u00a0But as chefs, we always hope people trust us enough to experience the dish the way it was intended.\u00a0<\/p>\n
\n\tI especially enjoy working with the\u00a0josper\u00a0(a hybrid charcoal grill and oven). I like the intensity of the heat and the control it requires. Cooking over fire demands focus and precision. You have to understand the temperature, the timing, and how the smoke interacts with the\u00a0ingredient. My favorite dish to prepare is roasted sea bass with tomato sauce. The challenge is achieving perfectly crisp skin while keeping the flesh delicate and moist. The smokiness from the\u00a0josper\u00a0adds depth, and the tomato sauce brings balance and freshness.\u00a0It\u2019s\u00a0a simple dish, but it depends entirely on precision.\u00a0<\/p>\n
\n\tWhat\u2019s\u00a0the most difficult dish\u202ffor\u202fyou\u202fto\u202fget\u00a0right?\u00a0<\/strong><\/p>\n
\n\tThe\u00a0most difficult dishes are always the simplest ones. When a dish has only a few components,\u00a0there\u2019s\u00a0no room for error.\u00a0Every detail matters. The timing\u00a0has to\u00a0be exact, the texture precise,\u00a0and the seasoning balanced. Simplicity demands the highest level of control.\u00a0<\/p>\n
\n\t\u202fAs a\u202fleader, what are you like?\u00a0<\/strong><\/p>\n
\n\tI\u2019m\u00a0disciplined but calm. R&D\u00a0requires\u00a0focus, experimentation, and attention to detail, so I believe in structure and clear standards. I\u00a0don\u2019t\u00a0believe in shouting. Creativity\u00a0doesn\u2019t\u00a0grow in that environment. I prefer open communication and teamwork, while still\u00a0maintaining\u00a0high expectations. Precision and consistency are important, but so is giving the team space to think and contribute.\u00a0<\/p>\n
\n\tChef Elias\u2019 roasted seabass in tomato sauce served with sumac rice\u00a0<\/strong><\/p>\n
Chef Elias\u2019 roasted seabass in tomato sauce.<\/figcaption><\/figure>\n<\/p>\n
\n\t2 cups diced ripe tomatoes (fresh or canned)\u00a0<\/p>\n
\n\t\u00bd small white onion, finely diced\u00a0<\/p>\n
\n\t1 small garlic clove, minced\u00a0<\/p>\n
\n\t3 tbsp olive oil\u00a0<\/p>\n
\n\t2 bay leaves\u00a0<\/p>\n
\n\t2 tsp sugar\u00a0<\/p>\n
\n\t\u00be tsp salt\u00a0<\/p>\n
\n\t\u00bd cup water\u00a0<\/p>\n
\n\tSumac rice (serves 4; extra can be stored)\u00a0<\/p>\n
\n\t1\u00bc cups basmati rice\u00a0<\/p>\n
\n\t1\u00be cups chicken stock\u00a0<\/p>\n
\n\t1 tsp salt\u00a0<\/p>\n
\n\t1\u00bd tbsp sumac\u00a0<\/p>\n
\n\t3 tbsp butter\u00a0<\/p>\n
\n\t2 tsp grated garlic\u00a0<\/p>\n
\n\tMethod:\u00a0<\/em><\/p>\n
\n\tTomato sauce\u00a0<\/p>\n
\n\tHeat olive oil in a saucepan over medium heat.\u00a0<\/p>\n
\n\tAdd the onion and garlic and cook gently until soft, without coloring.\u00a0<\/p>\n
\n\tAdd the water and allow it to reduce slightly.\u00a0<\/p>\n
\n\tStir in the tomatoes, bay leaves,\u00a0sugar\u00a0and salt.\u00a0<\/p>\n
\n\tBring to a gentle simmer and cook for 20\u201325 minutes, until slightly thickened.\u00a0<\/p>\n
\n\tRemove the bay leaves before\u00a0using.\u00a0<\/p>\n
\n\tSumac rice\u00a0<\/p>\n
\n\tRinse the rice until the water runs clear.\u00a0<\/p>\n
\n\tCombine rice, chicken\u00a0stock\u00a0and salt in a pot. Bring to a boil.\u00a0<\/p>\n
\n\tCover tightly, reduce\u00a0heat\u00a0and cook for 15 minutes.\u00a0<\/p>\n
\n\tIn a separate pan, melt the butter. Add garlic and cook gently for 2 minutes.\u00a0<\/p>\n
\n\tStir in the\u00a0sumac\u00a0and warm briefly.\u00a0<\/p>\n
\n\tFold the butter mixture gently through the rice.\u00a0<\/p>\n
\n\tSeabass\u00a0<\/em><\/p>\n
\n\tSeason the seabass fillets with salt and pepper.\u00a0<\/p>\n
\n\tHeat olive oil in a pan over medium-high heat.\u00a0<\/p>\n
\n\tSear the fish skin-side down for 3 minutes. Flip and cook for 1 minute.\u00a0<\/p>\n
\n\tTransfer to a preheated oven at 180\u00b0C and bake for 5 minutes,\u00a0until just\u00a0cooked through.\u00a0<\/p>\n
\n\tCourgettes\u00a0<\/em><\/p>\n
\n\tLightly season the sliced\u00a0courgettes\u00a0with salt.\u00a0<\/p>\n
\n\tSear in a hot pan for 2\u20133 minutes until lightly golden.\u00a0<\/p>\n
\n\tFinish with a squeeze of lemon juice and set aside.\u00a0<\/p>\n
\n\tTo serve\u00a0<\/em><\/p>\n
\n\tSpoon warm tomato sauce onto each plate.\u00a0 Place the seabass on top and arrange the\u00a0courgettes\u00a0over the fish.\u00a0 Garnish with basil,\u00a0chives\u00a0and lemon zest.\u00a0 Serve with sumac rice on the side.\u00a0<\/p>\n<\/div>\n