recipes
Herb crusted grouper on apple and prawn risotto, peppered tomato sauce
Serves: 2
Ingredients
For the fish
- 2 grouper thick fillets skin on 200g each
- 4 sliced French toast
- 3 knobs butter
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
For the risotto
- 1 cup arborio rice
- 1/2 glass white wine
- 1 glass fish stock
- 1/2 glass cider
- 1 red onion
- 2 cloves garlic
- 10 red prawns peeled
You will also need
- Bunch kale
- Spring onion
- 1 tsp crushed black peppercorns
- 150g Tomato basil sauce (Star)
Method
Blend the bread and herbs, melt the butter and mix will in a bowl. Cover the top part of the fish with the bread and place on an oven tray than in the oven until cooked through. Chop the onion , garlic and prawns, sauté in butter and olive oil, add wine and bring to the boil. Pour in the cider and warm stock, simmer until liquid is absorbed. Chop the spring onion and sauté on low heat with the peppercorns without browning, add the tomato sauce simmer, blend and strain. Toss the kale in garlic oil on medium heat and serve on the risotto underneath the fish.
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