Pan-roasted fillet of black bream INGREDIENTS (Serves 4) 4 x fillets of black bream 4 x soft shell crabs 1 x lemon Bloody Mary 1 x pint good quality tomato juice 25g x fresh horseradish root 8 x drops of Tabasco sauce 2 x tbsp of Worcestershire sauce 2 x shots of vodka 2 x caster sugar 1 x tsp celery salt Risotto 3 x tbsp vegetable oil 300g x Arborio rice 2 x pints of fish stock 2 x shallots (finely diced) 2 x cloves of garlic (crushed) 200g x white crab meat 100g x brown crab meat 6 x spring onions (sliced) 20g of chopped chives Seasoning (salt & pepper) Tempura batter 6oz self raising flour 4 x tbsp baking powder 3 x tbsp cornflour 2 x tbsp salt 12 fl oz of sparkling water
Recipe by 10
with spring onion & crab risotto, Bloody Mary and tempura soft shell crab METHOD 1 To make the Bloody Mary blitz all the ingredients in a food processor for one minute, then pass through a sieve. Pour the mixture into 4 shot glasses. 2 For the risotto, pour the vegetable oil into a heavy bottomed pan, put on a medium heat, sweat off the shallots and garlic with no colour, this will take no longer than 2 minutes, then add the rice and mix well. Keep stirring for about 30 seconds, then add one ladle of stock and keep stirring. When stock has been absorbed add another ladle of stock and repeat process until all the stock is used. Check to make sure the risotto is cooked, if not add more stock as required, then add both crab meats, spring onions and chives. Season with salt and pepper to your taste.
3 For the tempura batter, mix all the dry ingredients in a large bowl, pour in the water and whisk until smooth. 4 Heat up a little oil in a non-stick frying pan on a medium high heat and place the bream fillets in the pan, skin side down, for about 2 minutes then turn them over and leave for 30 seconds. Remove the fillets from the pan and season with salt, pepper and lemon juice. 5 Place the soft shell crab in the batter, mix until fully coated then carefully place into the deep fat fryer set at 170° for 30 seconds, then turn the crab over for 30 seconds. Then take out and put it on a kitchen towel to absorb some of the oil. Plate up as shown in the picture.
Shayne Wood (Head Chef ) e Chequers Inn KLmagazine Special Food Edition