| Yield: 4
servings
Ingredients:
Risotto
- 7 ounces arborio rice
- 1 ¼ ounces shallots, finely chopped
- ½ teaspoon garlic, finely crushed
- 1 ¾ ounces Andouille sausage, fine dice
- 1 ¾ ounces sundried tomatoes, fine dice
- 1 teaspoon smoked paprika
- 2 Tablespoons olive oil
- 1 ¾ Tablespoons white wine, boiled 30 seconds
- 7 ounces tomato juice
- 1 ounce mascarpone
- Pinch of salt
- Pinch of cayenne
- 1 Tablespoon cilantro, chopped
- 2 ounces parmesan cheese
- 8 very thin slices pancetta
Escabeche
- 3 ½ ounces mussels
- 3 ½ ounces clams
- 3 ½ ounces cockles
- 1 ¾ Tablespoons white wine
- 1 ¾ Tablespoons fish stock
- 4 oysters
- 3 ½ ounces olive oil
- Juice of 2 limes
- 1 teaspoon sugar
- Pinch of salt
- Pinch of pepper
- 1 bunch cilantro
Jus
- 1 ¾ ounces fennel, fine dice
- 1 ounce celery, fine dice
- 1 ¾ ounces onion, fine dice
- 1 ounce leek, fine dice
- 1 teaspoon garlic, chopped
- Pinch of thyme
- 1 bay leaf
- Pinch of rosemary
- 3 Tablespoons olive oil
- 1 pound Fish carcass/Rouget, bream, bass, St. Pierre, or Gurnard;
finely chopped, remove eyes, gills and all traces of blood or
intestines
- 1 ½ ounces tomatoes, deseeded
- 1 star anise
- 1 cardamom pod
- Pinch of orange zest
- Pinch of saffron
- 7 ounces fish stock
- 2 ounces white wine, reduced by 1/3
- 1 Tablespoon Pernod
- Water to cover
- 1 ¾ ounces olive oil
- 12 Mediterranean Rouget filets
Method: For Risotto:
Wash risotto, drain well.
Sweat shallots, garlic, andouille and sundried tomatoes in olive
oil.
Add rice and sauté 2 minutes, then add smoked paprika.
In stages, slowly add tomato juice until rice is cooked, do not
boil. Add mascarpone, parmesan, herbs and salt.
Spread mixture on 2 cm thick flat tray. Cool, and then cut into
2 ½ - inch squares. Wrap squares with 2 pancetta slices each.
For Escabeche:
Wash shellfish. Bring fish stock and white wine to boil. Add shellfish,
cover, and cook until just opening. Drain, reserving small amount
of cooking liquid, and cool shellfish. Once cool, remove shells.
Combine olive oil, lime juice, sugar, seasoning and cilantro. Pour
marinade over shellfish while still warm. Marinate. Add cooking
juices for more flavor.
For Jus:
Sweat vegetables and herbs in olive oil until soft and mildly caramelized.
Sear fish bones in oil until golden. Add tomatoes, spices and orange
zest to vegetables. Cover and cook 40 minutes.
Add saffron with rest of ingredients to pot and just cover with
water. Bring to boil. Simmer 30 minutes.
Blend with large hand blender and pass through sieve. Reduce as
quickly as possible until deep flavor is achieved. After, season
to taste and blend in olive oil.
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