Skip to main content

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 ...

Seafood Cream Soup with Salmon Mousse


Our Sunday first course was this lovely seafood cream soup with salmon mousse.


Ingredients

for 6 people

for the fish stock:

  • rock fish, crabs, monkfish head and prawn heads.
  • 2 carrots.
  • 1 leek.
  • 2 onions.
  • 2 potatoes.
  • Salt.
  • Extra virgin olive oil.
  • 2 liters of water.

for the cream:

  • 50cc milk.
  • 50gr cornstarch.
  • fish stock.

for the salmon mousse:

  • 300gr fresh salmon, skin and bones removed.
  • 200cc heavy cream.
  • 100gr peeled zucchini.
  • 3 shallots.
  • 4 eggs.
  • salt and white pepper.

you'll also need:

  • 1 elongated 24cm loaf pan.
  • parchment paper for the base of the pan.
  • butter for greasing.
  • soy or alfalfa sprouts.

Preparation

The mousse needs to be made ahead of time.
Sauté the salmon cut into cubes, add the chopped shallots and zucchini pieces, and cook for 7 or 8 minutes. Pour in the heavy cream, season with salt and pepper, and let it simmer on low heat for 8 minutes.
Blend everything smooth with an immersion blender while adding the eggs one at a time.
Preheat your oven to 225°C.
Grease the loaf pan with butter, line the bottom with parchment paper, and pour in the salmon mixture. Cover the pan with a piece of parchment paper. Bake in a water bath for 35 to 40 minutes. Let it cool completely, then refrigerate overnight.
The next day, unmold it by turning it upside down onto a serving platter...
slice it into pieces about 1.5cm thick.

To make the seafood cream, heat a pot with a splash of olive oil, add the onions, carrots, and leek, all roughly chopped. Sauté for about 10 minutes, then add the rock fish, crabs, and chopped potatoes. Stir everything around for 4 or 5 minutes, then add the monkfish head and water.
Let it simmer for almost an hour. Season with salt and let it cool down a bit.
Strain the broth, pressing down on the fish and vegetables to extract every bit of flavor.
Return the strained stock to the heat, and once it starts boiling, dissolve the cornstarch in the milk and stir it into the stock with a whisk. Keep stirring until it thickens nicely, then remove from heat.

To serve, place two slices of mousse on each plate, top with the sprouts, and bring the piping hot cream soup to the table in a pitcher. Pour it over each serving right there at the table...
 
Enjoy!

Notes

If you're cooking for celiacs, double-check that all your ingredients are gluten-free.
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more