x

Recipe : ** Risotto With Garlic, Red Mullet And Persillade

Risotto With Garlic, Red Mullet And Persillade
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    5 h
  • Ready in
    5 h 20
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 16 red mullet (goatfish)s
  • 1 bunch of parsley
  • 1 clove of garlic
  • heads and backbones of the red mullets
  • 1 piece of dried red chili
  • 1 red bell pepper
  • 3 tablespoonsajili-mojilis (thick potato and red pepper sauce)
  • 100 g organic rice
  • 50 g garlic pickled in vinegar
  • 50 g shrimp
  • 5 g cornstarch
  • 500 ml mild olive oil
  • 500 ml water
  • 10 ml extra virgin olive oil
  • 100 ml mild olive oil
  • 50 ml mild olive oil
  • 250 ml water
  • 200 ml water

  • Recipe preparation steps

  • 1
    Preparing the rice: Heat the 100 ml olive oil in a Dutch oven; add the parsley; sear and cool immediately in ice water. Purée with the water in a blender and strain. Chop the garlic and sauté in 10 ml extra virgin olive oil, strain and add the oil to the previous mixture. Sauté the rice in a skillet in a little oil and add twice the amount of persillade as rice. Place in a 250°C oven for 10 minutes. Remove from the oven and cook on a plancha (steel griddle), stirring until the rice is creamy.
  • 2
    Emulsion: Purée the pickled garlic with the mild olive oil in a blender to form a smooth mayonnaise-like mixture; strain.
  • 3
    For the shrimp crisps: Peel the shrimp; chop finely, blanch and set aside. Sear the heads and shells on the plancha and place them into a Dutch oven with the water. Simmer at 93°C for 3 hours. Strain. Dissolve the cornstarch in a little water and add to the shrimp broth, stirring until the mixture thickens. Cook over low heat for 5 minutes. Pour out on a non-stick baking sheet and sprinkle the chopped shrimp over top. Dry at 100°C for 2 hours. Once dry, break into pieces. Heat a good quantity of oil in a skillet and immerse the shrimp crisps. When they have puffed up, remove them and drain on paper towel. Set aside.
  • 4
    Red mullet: Leave the skin on the fish; sear them skin side down in a skillet in a few drops of very hot olive oil (don't turn them) ; spray them with vinegar and place directly onto the plates.
  • 5
    Sauce: Sear the fish bones and halved heads with the chili and add the àjili-môjilis. Add the water and place in a 200°C oven for 10 minutes. Strain and thicken if necessary with a little flour and butter. Chop the red pepper as finely as possible; blanch it and add to the broth.
  • 6
    Presentation: Pour some sauce on each plate and place the rice, red mullet and shrimp crisps on top. Pour the garlic emulsion beside the fish.
  • Ready !