Crab & Parsley Risotto
200g risotto rice - Vialone Nano, Arborio or Carnaroli
200ml white wine
1 brown onion finely chopped
900ml light chicken stock or vegetable stock
160g freshly picked mud crab
200ml parsley purée
Juice of 1 lemon
1 large tomato
10g parley chopped
5ml white wine vinegar
5ml olive oil
2 bunches of parsley plucked off stems
4 whole scampi peeled and de-veined
50g corn flour
50g self raising flour
200ml ice cold sparkling water
200ml white wine
2 John Dory, approximately 1kg each
Crab & Parsley Risotto: In a heavy base pan sweat off your onion in the butter; careful not to colour the onions. Add risotto rice and continue to stir for two minutes. Add the white wine and reduce by ¾ then slowly add your hot stock, one ladle at a time cooking for 20 minutes. Fold through your parsley puree and crab meat. Add lemon juice and season to taste.
Tomato Concasse: Core the tomato and blanch for ten seconds. Refresh in iced water, peel and de-seed the tomato then dice the flesh. Mix all ingredients together.
Parsley Puree: Blanch parsley in boiling water for six minutes then strain and blend in a food processer until smooth. Cool down the purée on ice to maintain its colour.
Scampi Beignets: Mix flours together and pour in sparkling water to form a batter. Coat scampi with flour mix and fry for approximately one minute until crisp.
Clams: In a hot pan, pour in white wine and add clams. Place a lid on top and steam for approximately one minute until clams open.
John Dory: Fillet the dory and panfry or grill until cooked.
To Serve: Place risotto on the bottom of the plate just off centre and sit the John Dory on top. Place 3 clams around the fish as well as a small portion of tomato concasse. Sit the scampi on top of the tomato and garnish the plate with parsley cress.