Thursday, June 27, 2013

PARADE OF WHITE FISH WITH RISOTTO AND VEGETABLES

INGREDIENTS:
50g x3 cream dory
1 tsp. cooking oil
1 g salt
1 g pepper
5 ml champagne
5 ml fresh cream
1 g roux
3 g butter
20 g risotto rice
3 ml white wine
10 g chopped onion
1 g garlic
Few threads saffron
2 cups chicken stock
5 g parmesan cheese
3 pieces small balls (4gms) squash
3 pieces small balls (4gms) carrots
3 pieces small balls (4gms) zucchini
3 pieces small balls (4gms) chayote

PROCEDURE:
FOR THE FISH
Season the white fish and fold the dory placing the ends in the bottom.
In the pan, sear the fish and finish cooking in the oven.

FOR THE SAUCE
While the fish is in the oven, sauté half of the onion and combine the white wine.
Reduce the wine until half has evaporated.
Pour the fresh cream and boil quickly.
Finish by thickening with roux and touch of soft butter on the last part.

FOR THE RISOTTO
Sauté the onions until translucent.
Add the garlic and continue sautéing.
Mix the rice and continue the process.
When the oil is absorb by the rice, deglaze with white wine and add the stock slowly.
Continue this process until the rice is almost cooked.
Season the risotto and finish with butter and parmesan cheese.

FOR THE VEGETABLES
Using a pearl baller, scoop the vegetables and cook in boiling water with salt.
Sauté with butter and season.

Assemble for plating
Using a 4 cm ring, scale the risotto into this ring 3 times, forming a line of risotto cakes on the left part of the plate.
On the top of the risotto, place the cooked fish.
On the right side of the plate, drizzle the sauce and place the vegetables alternately with contrasting color.
Garnish with fried herbs and serve hot.

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