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| Arctic Char Fillet With Sweet Pea Risotto And Melted Eggplant |
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| Ingredients |
4 6 oz Arctic Char Fillets
2 T Olive Oil
1 t Salt
1/2 t White Pepper
3 T Canola Oil
1 Medium White Onion
1 C Arborio Rice
1 C Dry White Wine
3 C Vegetable Stock
1 C Green Peas
3 T Grated Parmesan Cheese
4 T Unsalted Butter, cubed & chilled
2 T Italian Parsley, chopped
To Taste Salt & White Pepper
2 ea Small Italian Eggplant
4 T Extra Virgin Olive Oil
1 T Garlic, sliced thin
1 T Shallots, minced
2 t Rosemary, minced
1 t Salt
1/2 t Pepper |
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| Presentation |
| Warm four large dinner plates in oven.
Arrange four eggplant slices on each plate.
Place 1/2 cup of finished risotto on middle of plate.
Place char fillet 1/2 way on the risotto (resting on).
Place blanched peas over top, serve!!! |
| Method For Risotto |
| Using a wooden spoon, heat oil, add onions and sauté for 1 minute.
Add rice and stir until coated with oil.
Add white wine and stir 3-4 minutes or until all wine is absorbed.
Add 1/4 of the stock and keep stirring.
Stir until stock is absorbed (reduced).
Add 1/4 of the stock and keep stirring.
Taste the rice, it should have a light crunch to it.
If very crunchy add remaining stock and cook.
If rice is just past al dente’ texture add 1/2 of peas and stir 2 minutes until the peas are cooked (risotto should have a creamy consistency, not too soup-like, but not too firm).
Add butter, parsley and cheese.
Adjust seasoning with salt & pepper.
Blanch remaining peas in boiling salted water until tender.
Garnish over top of risotto.
Slice eggplant in 1/2” slices and lightly grill on both sides.
Combine with shallots, garlic, rosemary, salt & pepper and oil.
Marinate in room temperature for 1 hour.
While all of this is going on heat large sauté pan and add oil.
When light smoke appears, season char fillets with salt & pepper.
Sauté 2-3 minutes on each side until just pink in the center. |
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