Entering Villa 1880, you are transported back in time. Set on a lot in Bali surrounded by palm trees large enough to cover its 8-foot high surrounding fence, Villa 1880 is reminiscent of a colonial plantation. Owned by an interior designer and a vintage store owner, the tastefully decorated villa includes among its decor a large boulder on the sand, a giant stuffed peacock, and china from a shipwreck. Other modern touches are seen in upholstery from Hermès and clusters of modern hanging lamps. Whimsical and unique, Villa 1880 is full of little details.
You may not want to leave the 5-bedroom (including an 8-kids-bunk-bedroom) villa, what with its impeccable service and design. But if you feel like taking a stroll, Batu Belig Beach is only 500 metres away. The villa is also a close drive to Seminyak and Canggu. This is Bali at its best, with food that lives up to expectations.
We interviewed Chef Adi Sutrisna, who shared with us his recipe for Lemon Butter Salmon with Couscous. Simple but flavorful, the dish was made with fresh vegetables and salmon. The couscous was freely dribbled with lemon butter sauce and vegetable stock. It had just the right mix of grittiness and mushiness.
Elite Havens: Why do you like this dish? Why do you make this dish?
Chef Adi: I like everything. I like making this dish because there are many Asian flavours and I like them all.
Elite Havens: Ah, the different flavours. Why do you like them?
Chef Adi: I think all food is essentially the same. There is no good food or bad food. Italian, Asian, they are all good.
Elite Havens: Do your guests at the villa agree?
Chef Adi: In the villa, we have guests from all over the world. They all like my flavours because I use all kinds, especially Asian.
Elite Havens: What’s your main dish usually made of? Beef, pork, seafood?
Chef Adi: I like salmon. Salmon is a nice fish.
Elite Havens: How long have you been cooking?
Chef Adi: I studied hospitality decades ago and I’ve been cooking since 2000.
Elite Havens: What’s your favourite thing about being a chef?
Chef Adi: I like to experiment with flavours. Western with Asian. But in the end, they are all equally good and unique.
Lemon Butter with Couscous
- 200gr salmon
- 50gr butter
- 1lbs shallot
- 5 tbsp lemon juice
- 150gr couscous
- Mix paprika
- 1 large onion
- Stock vegetable
- Salt and pepper
- 1 cup of coconut oil
1. Make vegetable stock
- Boil ingredients such as vegetables, carrots, onion, celery, and bay leaves
- After boiling +/- 30 minutes, drain and strain
2. Make lemon butter sauce
- Melt butter with a mild temperature
- Mix butter, lemon juice, salt, pepper and onions
3. Sear the salmon
- Heat up a frying pan
- Clean the salmon then drain
- Season the salmon with salt and pepper
- Add some butter to the frying pan
- Cook salmon for each side one and a half minute (medium heat)
4. Make the Couscous
- Chop the onion and paprika
- Heat up a pan then add some coconut oil
- Add the onions, peppers and couscous, stir until smooth
- Add vegetable stock and cook for 3-4 minutes
5. Place on a plate and garnish with sliced lemons
Stay at Villa 1880 and savour this delicate salmon.