- Yield: 4 servings
Seafood Risotto with green garlic and saffron rice
Recipe courtesy of Frank Mirabile, Executive Chef/Director of Food and Beverage, Monroe Golf Club, Pittsford, N.Y.
- Dover sole filet - 1 1/2 to 2 lbs.
- Scottish langoustines - 4, peeled and deveined
- littleneck clams - 12, shucked; resever liquor
- risotto - 2 cup, (made from your own favorite recipe with shellfish stock)
- green garlic - 3 ozs., or scallion tops, blanched and pureed
- baby yellow squash - 2, sliced 1/8” thick and compressed with olive oil, salt and pepper
- Hon-semeji mushrooms - 5 ozs., braised in butter and lemon
- transglutaminase - 1/4 tsp.
- xanthan gum - 1/4 tsp.
- saffron - 1/4 tsp.
- shallot - 1 Tbsp., minced
- garlic - 1/2 Tbsps., minced
- Extra-virgin olive oil - 3 Tbsps.
- white wine - 1/4 cup
- chicken stock - 1/4 cup
- sprigs petite opal basil - 4
- sprigs thyme - 3
- garlic cloves - 3
- sea salt - to taste
- white pepper - to taste
- Skin and cut the Dover sole to yield four filets. You will have two larger filets and two smaller ones.
- Lay one of the larger filets out on a sheet of plastic wrap and sprinkle with the transglutaminase. Place one of the smaller filets on top and wrap tightly. Repeat the process with the other two filets. Allow to rest in cooler overnight, to allow the transglutaminase to form one solid filet in each wrapped package.
- The next day, trim the sole into four even filets. Season with sea salt and white pepper and place in a cryovac bag with a drizzle of olive oil, sprig of thyme and a garlic clove. Cook sous vide at 125º F. for 10 to 15 minutes, or until firm.
- Remove the heads and shells from the langoustines and use to make a flavorful shellfish stock for use in the risotto. Devein the langoustines, season with sea salt and white pepper, and place in a cryovac bag with one sprig of thyme and a garlic clove. Cook sous vide at 125ºF for 10 to 15 minutes until firm.
- Wash the clams well and shuck them carefully to maintain the integrity of the clams. Reserve the natural liquor for the saffron sauce. Season with salt and pepper and place in a cryovac bag with a drizzle of olive oil, one sprig of thyme and one clove of garlic. Cook sous vide at 125ºF for 10 to 15 minutes or until firm.
For Saffron Sauce:
- In a small pot, add one tsp. of olive oil, the minced shallot and minced garlic, and sweat until very tender and translucent. Add the white wine, chicken stock, saffron and reserved clam juice to the pot and simmer for five minutes. Season with sea salt and white pepper to taste.
- Place the liquid in a blender and slowly blend in the xanthan gum. Sauce will become viscous and coat the back of a spoon. Strain through a fine sieve and reserve warm.
To finish and plate:
- Finish your favorite base risotto by adding the green garlic or scallion puree at the last minute, along with the braised Hon-semeji mushrooms and thinly sliced baby squash rounds that have been compressed with olive oil, salt and pepper (place seasoned squash in cryovac bag and vacuum-seal). This will yield a vibrant green color and great contrast of texture to the dish.
- Place half a cup of risotto on each of four plates.
- Remove all seafood from the cryovac bags and pat dry on paper towels. Gently coat the Dover sole with the saffron sauce and arrange on the plates. Arrange one langoustine and three clams on each plate. Garnish with petite opal basil and serve.