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Receta Grilled Grey Mullet With Rosemary Risotto And Nutmeg Butter
by Global Cookbook

Grilled Grey Mullet With Rosemary Risotto And Nutmeg Butter
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Ingredientes

  • 4 x Fillets grey mullet trimmed, (pin boned and brushed with extra virgin olive oil)
  • 55 gm Canaroli Rice
  • 30 gm Butter
  • 1 sm Shallot, finely minced Seasoning
  • 1 x Desert Spoon of blanched minced rosemary
  • 290 ml Water or possibly Stock
  • 1 x Nutmeg, grated
  • 290 ml Fish Stock
  • 1 sm Shallot, roughly minced
  • 110 gm Unsalted Butter

Direcciones

  1. Risotto
  2. Sweat the shallot in the butter for a couple of min, add in the rice, season and cook till it starts to give off a nutty aroma. Add in the stock a little at a time waiting till each addition has been absorbed till 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 you like.
  3. Butter Sauce
  4. Sweat the shallot and nutmeg in about half an oz of the butter
  5. (chill the rest of the butter). Add in the fish stock and reduce till a third is left, dice the remaining butter and gradually whisk it into the boiling sauce, check the seasoning and strain.
  6. Sear the flesh of the fish in a warm pan and then cook skin side up under a reasonably warm grill this should take 5-8 min.
  7. To serve put some risotto in the middle of the plate, fish on top and surround with sauce.