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Halibut, fried to a perfect crisp... Melting risotto with cuttlefish ink and young octopus... Exquisite lemon-saffron sauce... This is a holiday and a celebration of the Italian cuisine flavour.

 

Although this is a multi-component meal, requiring attention and involvement, the inspired culinary beginner will be able to cope with it. You will rip big...

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Halibut, fried to a perfect crisp... Melting risotto with cuttlefish ink and young octopus... Exquisite lemon-saffron sauce... This is a holiday and a celebration of the Italian cuisine flavour.

 

Although this is a multi-component meal, requiring attention and involvement, the inspired culinary beginner will be able to cope with it. You will rip big rewards of real culinary pleasure.

Method: 

  1. Make the fish broth for risotto. Wash the fish thoroughly, scale and start cooking in 1.5 litres of water, add the whole bulb of onion, a carrot cut in half, a bay leaf and pepper peas. Bring everything to a boil, remove the foam with a draining spoon and reduce the heat. Let the broth simmer for 40 minutes.
  2. Fillet a halibut - delicacy fish with a bit harsh skin and very juicy, tender and delicious meat. Rinse it under water and dry with paper towels. For marinade: season with pepper and salt, sprinkle generously with olive oil. Then coat the halibut with the starch, which will result in  ideal crunch without burning.
  3. Heat the frying pan with drops of olive oil thoroughly and roast the fillets on both sides on a high heat until golden brown. Lay the fillets in foil, add a crushed clove of garlic and a sprig of fragrant thyme; cook in the oven until the fish is ready for another 10 minutes.
  4. In the meantime, prepare an ink risotto. Heat 20 ml of olive oil in a saucepan with a heavy bottom and fry the clove of garlic, crushed with a flat part of the knife, until golden brown, then remove it from the saucepan. Add the chopped Spanish garlic and simmer it until transparency. It is now the rice's turn. Fry it for a minute in a pan with aromatic oil and onions, stirring constantly, until the rice acquires a harsh odour. This method "seals" the starch in rice, providing our meal with an ideal consistency. Pour 70 ml of white dry wine into the saucepan and, constantly stirring, evaporate the alcohol, leaving a light wine aftertaste. Add the small portions of hot unsalted fish broth to the risotto. After about 15 minutes, add grated Parmesan and cuttlefish ink. Simmer the rice for another three minutes until it is al dente - when nibbling rice grains should have a solid "thread" inside. Remove from fire and give risotto a couple of minutes to brew.
  5. Meanwhile prepare seafood. Heat the olive oil in a frying pan and fry about 1 tablespoon of finely chopped onions and crushed clove of garlic in it. As soon as the onion is soft and transparent, add the young octopus. This seafood is prepared quickly - just 3-5 minutes. Then add 30 ml of wine and 20 g of butter to make an "emulsion". Season with salt and pepper, add minced parsley. The last nuance is to mix seafood and ink risotto. Remove from fire.

To serve: 

Put together all the separately prepared little culinary masterpieces into one work of art. With the help of two spoons form little quenelles from a fragrant risotto on a square or rectangular serving plate. Lay out a halibut steak, delicious young octopus and warmed cherry tomatoes in the middle of the plate. If you feel like it, add the frisée leaves. Sauce the salad with lemon and saffron generously. The most sophisticated gourmet will yield to temptation of this sauce's aroma and flavour.

 
 

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Ingredients 4 persons
  • INGREDIENTS
  • Starch for coating
  • FOR RISOTTO
  • 100 g Arborio rice
  • 35 g Parmesan cheese
  • 120 g young octopus
  • cuttlefish ink
  • 100 ml white dry wine
  • 25 g Spanish garlic
  • 2 cloves of garlic
  • 50 g butter
  • 50 ml Extra Virgin olive oil
  • FOR 800 ML OF FISH BROTH
  • Any predatory river fish
  • 1 carrot
  • 1 onion bulb
  • bay leaves
  • pepper peas
  • SPICES AND SEASONING
  • thyme
  • salt
  • pepper
  • parsley
  • sauce "Lemon and saffron"
  • FOR SERVING
  • Frisee leaves
  • cherry tomatoes.
Recipes. The Cook & Chef Institute