Grilled Fillet of Snapper over a Fennel Risotto with a Passion Fruit & Chardonnay Beurre blanc
Author: Kiran Jethwa
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 2
Snapper is a wonderful white delicate fish that is available this time of year. Ask your fish monger if he can get it for you, if not a fantastic substitute is filleted Red Sea Bass.
Ingredients
- 400g of SnapperFillets
- Salt
- Pepper
- 50ml olive oil
- 250g butter
- 100g risotto rice (Arborio rice)
- 1 chopped white onion
- 2 cloves chopped garlic
- ½tsp fennel seeds
- 1 bulb finely sliced fennel
- 50ml cream
- 200ml chardonnay wine, or any dry white wine
- 200ml vegetable stock
- 1 semi ripe passion fruit
- 100ml cream
Instructions
- Begin by making the risotto. Add 50g of butter to a saucepan and melt. Throw in the risotto and fry in the butter for 1 minute.
- Add finely chopped onion, garlic, fennel seed and sliced fennel then fry for another 2 minutes.
- Slowly add the white wine, and the vegetable stock.Cook the rice for 15 minutes until almost cooked making sure you stir it occasionally. As the liquid reduces you can top it up with a little hot water. (The idea is that when the rice is 90% cooked most of the liquid has evaporated- YOU SHOULD NOT NEED TO STRAIN THIS RICE) Set the rice aside.
- For the Sauce, melt the remaining butter gently in a pan.
- Add the cream and combine with a whisk.
- Then add the remaining wine and the squeeze out the passion fruit with the seeds. (The seeds will provide a lovely texture to the dish)
- Reduce this by ¼ and then season to taste. Set aside.
- For the fish, season with salt and pepper, and rub with olive oil. Place under a hot grill and cook till beautiful and tender, with a nice brown color.
- Finally finish the risotto by heating, adding 50ml of cream and 50gms of butter to give it a rich silky finish.
- Serve the fish over the risotto with the wonderful sauce.
- Enjoy this dish with a glass of chardonnay to further compliment the sauce.
