56
JUMANA LIFE
Recipe
Ewald Gonsalves, executive sous chef at the Crowne Plaza Dubai, shares this deceptively simple fish dish.
Ingredients
4 red snappers (around 150g each) 16 asparagus spears 10ml olive oil For the risotto 160g risotto rice 20g shallots, chopped 100ml olive oil 100ml white wine (or alcohol-free substitute) 500ml fish stock 100g grated parmesan 50g butter
Preparation 1. Warm up olive oil in a pan. Pan-fry the red snapper on the skin side. Cook it slowly on a low heat. 2. Boil the asparagus in salted water for five minutes. Cool in iced water. 3. Cut the asparagus spears in half and keep the heads aside. 4. Slice the rest of the stems and use in the risotto.
The Risotto 5. Heat olive oil in a pan. Sweat the chopped shallots for two minutes. Add the risotto rice and let it sweat with the shallots for a further two minutes. 6. Deglaze the mixture with white wine (or substitute) and reduce. 7. Gradually pour the fish stock into the pan until the rice is cooked and sticky. 8. Add the sliced asparagus, parmesan and butter.
The Sauce 9. Heat a pan and add 10g of butter.
10. Once warm, add the shallots and sweat for two minutes. 11. Add the wine and lemon juice. Reduce to one third of the original quantity. 12. Add the cream and reduce again by a half. Remove from the heat. 13. Add the rest of the butter, salt and pepper. Strain, then add the caviar.
For the sauce 50g shallots, chopped 10ml lemon juice 50ml cream 100ml white wine (or alcohol-free substitute) 100g butter 1tbsp caviar
Presentation 14. Place one spoonful of risotto in the middle of the plate. 15. Arrange the asparagus tips on the top, overlapping the risotto. 16. Place the red snapper on the side of the plate, skin side facing up. 17. Drizzle the sauce around the plate. Recipe and image courtesy of the Western Steakhouse, Crowne Plaza Dubai (04 331 1111). This and 49 others have been printed in a special charity book called Around The World In 50 Flavours, available from the hotel. All proceeds go to the Dubai Autism Centre.
‘I love this recipe because of its delicate complementary flavours and gentle sauce – they make it a diverse and memorable dish!’