Pan seared gurnard with seafood & tuscan risotto
Chef: Steve Roberts (The Auckland Seafood School)
Cooking time: 70
Cooking method: Pan-fry
- 1 litre fish stock
- 12 live Cockles
- 8 Prawns, shelled and deveined
- 8 Scallops, cleaned
- 8 live Greenshell mussels, cleaned and beards removed
- 2 tbspn olive oil
- 2 cloves garlic, crushed
- ½ onion, finely sliced
- 500g arborio rice
- 250mls white wine
- 50g fresh savoury herbs, chopped
- 40g of kalamata olives
- sea salt and ground pepper to taste
- 4 x 150g Gurnard fillets
- 100g of mixed micro leaves
- 2 limes, cut in half
- 2 tbspn sugar
- Preheat oven to 180°C.
- Place fish stock in a small saucepan and bring to a gentle simmer. Individually poach all of the seafood, excluding the fish and set aside. Strain stock and set aside until required.
- Place a large saucepan onto a medium heat, add oil and gently sweat garlic and onion without colouring. Add rice, coat with the onion and garlic mix, then deglaze with white wine. Simmer for approximately 3-5 minutes, reducing the liquid until it has almost gone.
- Slowly add stock to rice, stir gently and continuously as it cooks, adding more liquid as the mixture requires until the rice is al dente (cooked but firm to the bite) and the risotto is fairly sloppy. Add seafood to the risotto to reheat. Add fresh herbs and olives also.
- Season Gurnard fillets with salt and pepper to taste.
- Place a frying pan on a high heat and add oil. Sear fish fillets on both sides, transfer to a baking dish and place in the oven for a few minutes until cooked through. Thicker fillets will need a longer cooking time.
- To serve, arrange risotto in the centre of each bowl, place fish on top and drizzle with a little olive oil. Garnish with herb salad and lime halves.
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.