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Pan fried snapper with coconut and crab risotto


With Martin Bosley

Time: 1 hour
Cost for 4 portions: $42.75

Ingredients for Crab Risotto

100g pine nuts
100ml milk
1 cup risotto base
125ml cup chicken stock
1tbsp coconut cream
1tsp butter
160g cooked spanner crab meat

Method:

Soak pine nuts in the milk for 2-3 hours and drain, reserving the pine nuts.

In a medium sized pot heat the chicken stock and add the rice, giving it a good stir to activate the starch.  Cook on medium heat until most of the liquid is absorbed and the rice is al dente.  Then add the coconut, butter, pine nuts and stir until creamy.  Stir in the crab at the last minute.  Loosen up with a little more stock if need be and season with sea salt.

Ingredients for Risotto Base

1 lt chicken stock
150ml white wine
1 bay leaf
1 onion diced
30g unsalted butter
500g Carnaroli rice

Method:

Heat chicken stock in a pot until near boiling.  In another pot melt the butter and sweat the onion until soft. Add the rice and cook gently until coated in butter and translucent. Add the bay leaf and wine. Evaporate the alcohol from the wine, then pour on the stock, bring to a simmer, cover with a lid and cook for 13 minutes.  Pour onto a shallow baking tray and cool.

Ingredients for Snapper:

4 x 180g snapper fillets
20g clarified butter
One lemon, for the juice

Method:

Preheat the oven to 180C. 

Heat the butter in a frying pan and when shimmering, place the fish carefully into the pan.  Cook for 3 minutes then turn over. Transfer the pan to the oven. Cook for 6 minutes then remove.  Spoon any cooking juices over the fish and add a squeeze of lemon juice.

(TX: 19 September 2011)


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