MEDITERRANEAN SEAFOOD:
INGREDIENTS: ( serves 4 )
100 gms shrimps
50 gms each, cubed squids, hammour and red snapper
10 gms each, chopped garlic and shallots
2 tbsp lemon juice
2 capsicum, halved lengthwise and deseeded
3 mussels
20 ml olive oil
2 tbsp parmesan cheese
2 tbsp butter
100 gms tomato sauce
150 gms risotto rice
Salt, to taste
Mixed herbs, as desired
METHOD:
INGREDIENTS: ( serves 4 )
100 gms shrimps
50 gms each, cubed squids, hammour and red snapper
10 gms each, chopped garlic and shallots
2 tbsp lemon juice
2 capsicum, halved lengthwise and deseeded
3 mussels
20 ml olive oil
2 tbsp parmesan cheese
2 tbsp butter
100 gms tomato sauce
150 gms risotto rice
Salt, to taste
Mixed herbs, as desired
METHOD:
- Heat 10 ml oil in a saucepan and saute garlic and shallots for 1-2 minutes.
- Add all the seafood and toss well. Add lemon juice and herbs and cook till done.
- Sieve the sauce into another pan and reserve .To prepare risotto rice, heat remaining oil and saute rice very lightly. Add reserved sauce in a ratio of 3:1 ( liquid to rice ).
- Boil without stirring. when done, add cheese and butter and two drops of lemon juice. Season to taste and keep aside to cool.
- Brush capsicum with little oil and grill till almost tender. Remove and stuff it with risotto rice.
- To serve, place capsicum on the centre of a plate and surround it with seafood and tomato sauce.
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