Risotto with Garlic, Red Mullet and PersilladeTheWorldWideGourmet.com
Total time: more than 2 hr
Oven temperature: 250° C (500° F)
Preparation time: 20 minutes
Cooking time: 3 hours + 2 hours drying time
Difficulty: Difficult
Nutritional values
per 100 g
Energy:279.4 kcal
Proteins:0.9 g
Fats:29.8 g
Carbohydrate:3.2 g
Fibers:0.2 g
Sugar:0.4 g
Cholesterol:3.9 mg
Sodium:6.9 mg
Calcium:8.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
16
red mullet (goatfish)s
500
ml
mild olive oil
*For the rice
1
bunch of parsley
1
clove of garlic
100
g
organic rice
500
ml
water
10
ml
extra virgin olive oil
100
ml
mild olive oil
*For the emulsion
50
g
garlic pickled in vinegar
50
ml
mild olive oil
*For the shrimp crisps
50
g
shrimp
250
ml
water
5
g
cornstarch
*For the sauce
heads and backbones of the red mullets
200
ml
water
10
ml
extra virgin olive oil
1
clove of garlic
1
piece of dried red chili
1
red bell pepper
50
ml
ajili mojilis (thick potato and red pepper sauce)
METHOD
Preparing the rice
- Heat the 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 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. (500°F.) oven for 10 minutes.
- Remove from the oven and cook on a plancha (steel griddle), stirring until the rice is creamy.
Emulsion
Purée the pickled garlic with the mild olive oil in a blender to form a smooth mayonnaise-like mixture; strain.
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. / 186°F. 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 (200°F.) 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.
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.
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. (400°F.) 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.
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.
In collaboration with ICEX, Secretariat of State for Commerce and Tourism, Finance Ministry, Spain
SOMMELIER
A rich full-bodied Chardonnay
