Impress Your Guests With These Recipes From Fairmont

Try these recipes from Fairmont hotels around the world. Crab cakes, fried rice, poached salmon and a refreshing dessert! Click through the pages at the bottom right hand side to see all of the recipes.

Fairmont Bab Al Bahr

Cornish Crab Cake
Marinated Cucumber & Grapefruit Salad
With Homemade Aioli (gluten free)


For the Crab Cakes
400 g      Cornish Crab meat
10 g        Red Onion minced
1 pc        Egg (whole)
30 ml     Aioli
3 g         Parsley (chopped)
15 ml     Lemon juice
10 ml     Dijon mustard
Tt          Salt and pepper


For the Marinated Cucumber
1 ea       Cucumber (cut into ribbons)
200 ml   White vinegar
75 ml     Water
50 g        Sugar

For the Aioli
500 ml      Canola oil
2               Egg yolk
15 ml        Lemon juice
1 pc        Garlic clove
10 ml      Dijon mustard
Salt and pepper to taste


For the Marinated Grapefruit
2 ea        Grapefruits (segmented)
50 ml      Lemon juice
100 ml   Water
75 g        Sugar
2 ea        Star Anise seed



For the Crab Cakes
1. Pick through the crab meat to make sure it is free of shell and cartilage.
2. In a bowl mix the crab meat with all of the ingredients then season with the salt and pepper
3. Form the cakes with a 8cm round cookie cutter.
4. Heat a small amount of oil in a pan and sear both sides of the crab cake until they are golden brown.

For the Marinated Cucumber
1. In a small pot heat the sugar, vinegar and water until the sugar is dissolved.
2. Cool the liquid.
3. Once the liquid is chilled pour it over the cucumber ribbons and let marinate for 1 hour

For the Aioli
1. Mince and mash the garlic to a paste with a chefs knife.
2. In a bowl whisk together the egg yolk, lemon juice and mustard.
3. Add the oil a few drops at a time to  the yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified
4. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water.

For the Marinated Grapefruit
1. Bring the lemon juice, water, sugar & anise to a boil.
2. Place the grapefruit segments in a small bowl and pour the boiling liquid over top. Cover and place in the refrigerator until cool.


To assemble: Using the back of a spoon, place a line of aioli on the plate. Place the seared crab cake on top. Drain the cucumber and grapefruit from their liquid and toss with a little

Stir Fried Rice

From Fairmont Pittsburgh

1oz Diced carrot
1oz Diced Red onion
1oz Diced celery
1oz Diced pepper s
1 oz Snow Peas
2oz Pork belly
½ cup Cooked rice
2oz Fried rice sauce (See below for recipes to stir fry sauce and spicy pineapple)
1 Tsp Chopped scallion
1oz Spicy Pineapple

Method and Assembly
In hot wok caramelize pork until golden brown. Add ginger, and sauté until fragrant. Add rest of vegetables and sauté until slightly tender, add garlic, and scallion.
Add rice, and fried rice sauce and sauté for 2-3 mins until rice is evenly coated with sauce, add pineapple until it is warmed through.

Stir Fry Sauce
1 can Gluten Free Hoisin
1 C Gluten Free Soy
10 shakes Fish Sauce
4 Tbl Palm sugar
6 oz Tamarind Concentrate

Method and Assembly
Make sure all ingredients are Gluten Free products!!
Mix everything together.

Spicy Pineapple Marinade
2 ea Pineapple
1Gal Water
1 Gal Sugar
4 Tbl Togarashi

Method and Assembly
Bring equal amounts of sugar and water to a boil.
Add Togarashi off the heat and allow to cool.
Peel and Slice Pineapple into 1 inch thick rings and soak in syrup for two days.

Take pineapple out of marinade and dry in a low oven on silpat until firm but moist.
Once cooled, cut into 1 inch cubes.

The Fairmont Sonoma Mission Inn
Poached Filet of Loch Duart Salmon
White Wine and Vegetable Nage
Petit Baby Vegetables (gluten/diabetic)

For the Nage
3 oz. Sliced white onion
3 oz. Sliced Carrot
2 oz. Sliced Celery
2oz. Sliced Leek
2 oz. Sliced Fennel Bulb
¼ bu. Thyme
3 ea Bay leaves
¼ Tarragon
15 ea Black Peppercorns
4 Garlic cloves
1 Qt. White Wine
2 Qt. Vegetable Stock or Spring Water
4 tablespoons Extra Virgin Olive Oil
1 Tablespoon Salt

For the Salmon and Petit Vegetables
4 ea. 5 oz. Boneless skinless Loch Duart Salmon Filets
12 ea. Baby Turnips, Peeled and Blanched until Tender
12 ea. Baby Sweet Carrots, Peeled and Blanched until tender
12 ea Blue Lake Beans Cleaned and Blanched until tender
12 ea. Baby Fennel, Cleaned and Blanched until tender
2 tsp. Whole butter

To Garnish:
Chervil sprigs, Fennel Fronds, and the remaining Olive Oil.


For the Nage
1) In a medium Stock Pot sweat all the vegetables over medium heat in the 3 tablespoons of the Olive oil.
2) Add the white wine; bring to a boil, reducing by half.
3) Add the Vegetable Stock, as well as the remaining herbs and spices. Continue to simmer for about 1 hour.
4) Strain the Nage through a fine mesh chinous, cool and reserve.

For the Salmon
1) In small rondeau bring the nage to a simmer.
2) Season the Nage with Salt to achieve the desired flavor.
3) When the nage is at a very light simmer, add the salmon filets, reduce the heat to a very low flame and cover.
4) Remove the salmon when the desired doneness is achieved.

For the Petit Vegetables
1) Add all the baby vegetables into a medium sauté pan with a small amount of the nage, as well as the butter.
2) Bring the mixture to a boil, reducing to form a glaze.

To finish:
1) Arrange the Salmon on in the center of warm entrée sized bowls.
2) Place the Baby vegetables decoratively atop the salmon filet.
3) Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls.
4) Garnish the dish by placing the fennel fronds and chervil sprigs atop the baby vegetables, drizzle the remaining extra virgin olive oil into the nage on each bowl.

Fairmont Royal York
Niagara Cherry Sorbet with Honey & Thyme


3/4 cup, granulated sugar
4 sprigs of fresh thyme
1.5 kg very ripe cherries black plums
Pinch of ascorbic acid vitamin-C powder, or a vitamin-C tablet ground up
Pinch of salt
2 tablespoons honey

1. Make sugar syrup with the sugar and 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, and steep for 1 hour.
2. Pit the cherries and combine the them with ascorbic acid and salt in the bowl of a food processor, puree.
3. Remove the thyme sprigs from the syrup and add the honey. Pour 1/2 cup of the honey-thyme syrup into the cherry puree and process.. Taste the mixture; it should be sweet, but not too sweet, you may need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream machine.