-
1
SAUCE:
-
2
1. In a pot, add vegetable oil and turn to high heat. Once oil is hot add shallots, garlic, chopped lemongrass, ginger, and bay leaf. Saute until onions are transparent
-
3
2. Once onions are transparent deglaze pot with 1/2 cup white wine
-
4
3. Add the rest of the white wine, bring to simmer and reduce by half
-
5
4. Strain liquid through fine strainer, set liquid aside
-
6
RISOTTO:
-
7
1. In a pot melt butter. When butter is melted add onion and garlic. Saute until onions become transparent
-
8
2. In second pot bring chicken stock to simmer
-
9
4. Add Arborio rice to pot with melted butter. Stir with wooden spoon until all rice is coved by the butter
-
10
5. Add white wine and continue to stir until all wine is absorbed into the rice
-
11
6. Add chicken stock to rice at about a 1/4 cup at a time, continuing to stir constantly, until all chicken stock is absorbed
-
12
7. Stir in parmesan, and parsley, add salt and pepper
-
13
1. Preheat oven to 350F.
-
14
2. Bring a pot of salted water to boil
-
15
3. Score the red snapped skin, in a diamond pattern
-
16
4. In a cast iron heat some vegetable oil on medium high heat
-
17
5. Place snapper skin side down and cook until skin is crispy. Lower heat and turn snapper over. After searing both sides place pan into oven until fish is fully cooked
-
18
6. While fish is cooking bring sauce to simmer and place vegetables into boiling water
-
19
7. In frying pan heat oil and cook of 4 prawns, set aside and keep warm. In the same frying pan melt some butter and take cooked vegetables and saute with salt and pepper
-
20
8. Thicken sauce with cold butter and add parsley
-
21
PRESENTATION
-
22
1. On large plate place risotto in a circle mold, pack tightly
-
23
2. Place cooked snapper on top of risotto, skin side up, take two prawns and join them together with tails sticking upwards and place on snapper
-
24
3. Place the vegetables around the risotto
-
25
4. Spoon the sauce on top of the prawns and snapper, and a half circle around the vegetables.
