John Dory, Crab & Parsley Risotto with Scampi Beignets
Ingredients
Serves 4. This John Dory dish is one of Kable's regular seasonal dishes.
Crab and 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
150g butter
200ml parsley purée
Juice of 1 lemon
Tomato Concasse
1 large tomato
1 eshallot
10g parley chopped
5ml white wine vinegar
5ml olive oil
Parsley Puree
2 bunches of parsley plucked off stems
Scampi Beignets
4 whole scampi peeled and de-veined
50g corn flour
50g self raising flour
200ml ice cold sparkling water
12 clams
200ml white wine
2 John Dory approximately 1kg each
Method
Parsley Puree
1. 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.
Crab and Parsley Risotto
1. 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.
2. Add the white wine and reduce by 3/4 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
1. 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.
Scampi Beignets
1. 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.
2. 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.
3. 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.
