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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

Cod with Roasted Vegetable Mousse and Mushroom Flan



ingredients

for 4 people
  • 4 cod loin steaks, desalted.
  • 4 mushroom flans (here's the recipe).
  • flour.
  • salt.
  • extra virgin olive oil.
  • roasted red pepper and eggplant.

for the mousses:

  • 150g roasted eggplant.
  • 50g cooking cream.
  • 150g roasted red pepper.
  • 50g cooking cream.
  • salt.
  • freshly ground black pepper.

preparation

Start by making the mushroom flans. You'll find the recipe here.
For the red pepper mousse: Combine the cooking cream with 150g of the roasted pepper (set aside the rest to serve on top of the cod later). Season with salt and pepper, then blend until smooth.
For the eggplant mousse, follow the same steps as you did for the pepper mousse.
Spoon a dollop of each mousse onto your serving plates.
Now for the cod: dust the pieces lightly with flour and pan-fry them on both sides until golden. Place one piece of cod on top of the mousses, garnish with thin strips of the roasted vegetables dressed with a bit of salt and olive oil, and set a mushroom flan alongside.
Warm everything in the oven just before serving, and bring it to the table piping hot.

Enjoy!
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