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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 ...

Almond-Crusted Pangasius Fillets

Someone just asked me for a recipe using this fish that's so budget-friendly, so here it is. I hope you enjoy it.


Ingredients

(For 4 servings)
  • 4 pangasius fillets.
  • 50g raw sliced almonds.
  • 50g currants.
  • 50g cooked ham.
  • 25g grated cheese.
  • 150ml heavy cream.
  • Flour for coating.
  • Salt.
  • Olive oil.

Preparation

  1. Clean and pat the fillets dry, season them with salt, dust them with flour, and fry them in a pan with plenty of hot olive oil. Once they've turned golden, transfer them to a baking dish.
  2. In the same oil, lightly fry the almonds and currants. Add the ham cut into small pieces, toss everything together for a minute or two, then pour in the cream.
  3. Spoon this mixture over the fillets in the baking dish, sprinkle the grated cheese on top, and bake in a preheated oven at 190°C until the cheese melts and turns golden.
  4. Serve hot.
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