| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 12 |
|
Raw langoustines in their shells |
| 1 1/4 |
l |
Water |
| 350 |
ml |
Dry white wine |
| 1 |
|
Carrot; chopped |
| 1 |
|
Onion; chopped |
| 1 |
|
Bouquet garni |
| 1 |
ts |
Salt |
| 1 |
ts |
Peppercorn |
| 125 |
ml |
White wine vinegar |
| 200 |
g |
Prepared squid; tentacles whole, |
|
|
; the pouch cut into |
|
|
; rings |
| 8 |
|
Shelled scallops |
| 250 |
ml |
Whipping cream |
| 125 |
g |
Peeled cooked prawns |
| 1 |
tb |
Olive oil |
| 20 |
g |
Butter |
|
|
Mirepoix of 30g mixed chopped onion; carrot and celery |
| 50 |
ml |
Brandy |
| 1 |
tb |
Tomato puree |
| 1 |
|
Ripe tomato; chopped |
| 1 |
|
Clove garlic; crushed |
| 1 1/2 |
l |
Fish stock |
| 1 |
|
Bouquet garni |
|
|
Salt and freshly ground pepper |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 200 |
g |
Risotto rice; (arborio) |
| 50 |
ml |
Dry white wine |
| 50 |
ml |
Creme fraiche |
| 2 |
tb |
Freshly grated parmesan cheese |
|
|
Curls of parmesan cheese. |
INSTRUCTIONS
COURT BOUILLON
SEAFOOD STOCK
RISOTTO
GARNISH
Court bouillon: Put all ingredients, except the vinegar, in a pan. Bring to
the boil and simmer uncovered for 15 minutes. Add the vinegar, simmer for a
further 5 minutes, strain and cool. Poach the langoustine in the court
bouillon for 7-8 minutes, cool in the liquid. Remove the head and shells,
set the langoustine to one side. Coarsely crush the heads and shells.
Seafood stock: Heat the oil and saut. the crushed heads and shells with the
mirepoix. Deglaze with a little langoustine stock and the cognac. Add the
tomato puree and cook for 1 minute. Add the tomato and garlic and cook for
2 minutes. Pour on the fish stock, add the bouquet garni and simmer to
reduce to 1.25 litres. Strain and season lightly. Return 900ml to the pan
and keep hot. Pour the remaining stock into another pan and reserve.
Risotto: Heat the oil in a wide pan, add the onion and cook until
transparent. Add the rice and fry for 1-2 minutes until coated with oil.
Add 150ml of the hot seafood stock, stirring well, and bubble gently until
the stock is almost absorbed.
Repeat adding 150ml of stock at a time. Total cooking time will be approx
2-25 minutes until the rice is 'al dente' and the risotto is creamy in
texture.
Meanwhile bring the remaining seafood stock to the boil, add the squid and
scallops, poach gently for 3-5 minutes and lift them out with a slotted
spoon. Reduce the stock by half and stir in the cream. Add all the seafood
and heat through gently. Taste and season as necessary.
Stir the creme fraiche and parmesan into the risotto and season to taste.
To serve, mound the risotto into the centre of warm soup plates. Surround
with the seafood and sauce.
Garnish the rice with curls of parmesan and serve immediately.
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