ROASTED ROCK SNAPPER
MANILA CLAM & PENN COVE MUSSEL RISOTTO
WITH TOM YUM BROTH
TOM YUM BROTH
INGREDIENTS
3 Oz Olive Oil
2 Cloves Garlic, Chopped
1 Cup Onions, Chopped
1 Stem Lemon Grass, Chopped
1 Tsp Prawn Paste
2 Tsp Red Curry Paste
2 Tsp Tomato Paste
4 Pce Roma Tomatoes, Chopped
2 Pints Fish Stock
METHOD
1. Heat Olive Oil In A Large Stock Pot On Medium Heat. Sautee Garlic, Onions And Add Lemon Grass, Prawn Paste, Red Curry Paste, Tomato Paste And Tomatoes. Stir And Cook Until Tomatoes Are Soft.
2. Pour In Stock And Bring To A Boil. Remove Any Foam. Turn Heat Down To A Simmer. Cook For Two Hours. Strain Through A Fine Strainer. Keep Warm.
RISOTTO
INGREDIENTS
3 Lb Manila Clams
3 Lb Fresh Penn Cove Mussels
3 Oz Olive Oil
_ Cup Diced Onion
1 Clove Garlic, Chopped
6 Oz Arborio Rice
6 Oz White Wine
1 Pt Clam Nectar
6 - 4 Oz Snapper Filet
Salt & Pepper
4 Oz Whipping Cream, Whipped
2 Tbsp Parsley, Chopped
_ Cup Carrots, Julienned
2 Tbsp Diced Tomatoes
METHOD
1. Pre-heat oven to 350 degrees.
2. Set 18 mussels and 18 clams aside.
3. Lightly steam the remaining mussels and clams. Cool and remove meat from the shells.
4. In a sauce pan sautee garlic and onions in one ounce of olive oil until soft.
5. Add rice and mix well.
6. Add wine and clam nectar to rice. Cook rissotto slowly stirring until most of the liquid is absorbed and the rice is tender but still with a hint of texture. Set aside and keep warm.
7. Season snapper with salt and pepper.
8. In a frying pan heat remaining two ounces of olive oil. Sear flesh side down. When golden brown turn over and continue cooking by placing the frying pan in the oven for 3 minutes.
9. Lightly stir in the mussels and clam meat in to the risotto. Fold in the cream.
10. Fill a sauce pan with _ inch of the tom yum broth. Add the remaining mussels and clams. Place lid on top, cook over high heat and steam. They are ready when the shells open. These will be used for garnish.
ASSEMBLY
1. Divide risotto in to 6 warm serving bowls.
2. Top with snapper skin side up.
3. Place steamed mussels and clams around the edge.
4. Pour broth around risotto.
5. Garnish with julienned carrots, diced tomatoes and chopped parsley.
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