Grilled grey mullet with rosemary risotto and nutmeg butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fillets grey mullet trimmed; (pin boned and | |
| ; brushed with olive | ||
| ; oil) | ||
| 55 | grams | Canaroli Rice |
| 30 | grams | Butter |
| 1 | small | Shallot; finely chopped |
| Seasoning | ||
| 1 | Desert Spoon of blanched chopped rosemary | |
| 290 | millilitres | Water or Stock |
| 1 | Nutmeg; grated | |
| 290 | millilitres | Fish Stock |
| 1 | small | Shallot; roughly chopped |
| 110 | grams | Unsalted Butter |
Directions
Risotto
1. Sweat the shallot in the butter for a couple of minutes, add the rice, season and cook until it starts to give off a nutty aroma. Add the stock a little at a time waiting until each addition has been absorbed until more is added. When all the stock has gone draw the rice away from the heat and stir in the rosemary. Enrichen with a little butter and cream if desired.
Butter Sauce
2. Sweat the shallot and nutmeg in about half an ounce of the butter (refrigerate the rest of the butter). Add the fish stock and reduce until a third is left, dice the remaining butter and gradually whisk it into the boiling sauce, check the seasoning and strain.
3. Sear the flesh of the fish in a hot pan and then cook skin side up under a reasonably hot grill this should take 5-8 minutes.
4. To serve put some risotto in the middle of the plate, fish on top and surround with sauce.
Converted by MC_Buster.
NOTES : Chef:Sonya Kidney
Converted by MM_Buster v2.0l.