Kina, crayfish and paua risotto with tempura butter fish
Serves 8. Main course.
Step 1. Kina, crayfish and paua
risotto
Ingredients:
35gms butter
1/2 cup celery (finely diced)
1/2 cup shallots or onion (finely diced)
1/2 cup white wine
1/2 - 1 cup kina roe
800gms arborio rice
1.5 - 2 Ltr crayfish or fish stock (chicken stock works well
too)
3 x whole paua (bashed / tenderized)
1 or 2 crayfish (meat picked from the shell and cut into
chunks)
1.5 Tbl fresh tarragon (finely chopped)
2 Tbl fresh parsley (finely chopped)
1/2 cup cream
Knob butter
Salt and pepper
Squeeze lemon juice to taste
Method:
Take a medium to large saucepan, and place on medium to
low heat. Add the first amount of butter, with the celery and
shallots. Sweat, stirring occasionally with a wooden spoon.
Now add the white wine and reduce by half. Next add the kina roe
and continue to stir as the roe melts into the liquid.
Add the rice and stir to coat the grains. Now slowly start adding
the stock and as the rice absorbs the liquid and thickens keep
adding stock one ladle at a time.
Keep stirring continuously.
While the risotto is cooking, heat up a sauté pan or
skillet. Take the whole paua, season with salt and pepper and
cook for a couple of minutes on either side. Remove and cool
slightly before cutting into bite size pieces.
As the risotto reaches its correct texture (each grain should still
have a small amount of resistance as you bite through... 15 - 20
minutes) fold in the paua and crayfish pieces followed closely by
the fresh herbs, cream, and butter.
Check the seasoning and adjust accordingly using salt and pepper,
plus lemon juice.
Step 2. Tempura Butter
Fish
Ingredients:
1 Ltr cooking oil
- 2 cups tempura flour
Cold water
- 1 Kg butter fish fillets (cut into thickish strips)
Method:
Pour the oil into a high sided saucepan. Bring up to high heat. If
it's smoking it's too hot!
While the oil is heating up, make the tempura batter by whisking
the tempura flour and water into a smooth and quite thin
batter.
To cook, dip the butter fish fillets into the batter then carefully
add to the oil, one piece at a time.
Depending how large your pieces of fish are will determine the
cooking time. Approximately 2 - 3 minutes.
Continue to batch cook, and keep the cooked pieces in a warm possie
until serving.
Step 3 . Cooking and Serving
Ingredients:
Kina, Crayfish and Paua Risotto
Tempura Butter Fish
Lemon Wedges
Method:
In hot bowl plates serve out generous portions of the risotto, top
with the tempura butter fish and add a lemon wedge on the side. A
fresh watercress salad served on the side is a perfect
accompaniment.
