Mainland Parmesan Broth & Seared Snapper
Recipes
1 min read
Ingredients
1 halved Head of garlic 1 gr Onion, rough dice Olive oil, enough to sauté garlic and onion 10 sprigs Thyme 10 sprigs Parsley stalks 1 Bay leaf 2 es Black peppercorns 250 gr Dry white wine 500 gr Mainland Parmesan, rough diced 2 L Vegetable stock
Orzo & spinach risotto:
2 cups Vegetable stock 250 ml Anchor Blue Top Milk 250 ml Orzo pasta 250 ml Parmesan cheese, grated on microplane 120 gr Baby spinach, roughly chopped 1/2 tsp Salt or to taste 1/2 tsp Pepper or to taste
Charred leek fondue:
2 ea Leeks 3 ea Egg yolks 100 gr Mainland unsalted butter large egg 100 ml Anchor Fresh Cream Flaky sea salt and fresh cracked pepper to taste
Method
- Sautee garlic and onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and black peppercorns.
- Once the garlic is sweated down, Add white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half.
- Add Parmesan and vegetable stock.
- Simmer until it has reduced by half, about 2 hours. (stirring intermittently —the rinds will stick to the bottom of the pot if you are not careful)
- Strain and serve or cool for later.
Orzo & spinach risotto:
- Combine the vegetable stock and milk in a medium saucepan and bring to a boil.
- Add the orzo and cook for 8-10 minutes, stirring occasionally.
- Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
- Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat.
- Serve.
Charred leek fondue:
- Place a heavy-based medium-sized saucepan on a medium heat, add butter and finely sliced leek
- Turn up the heat to high until the leek slices are slightly charred on the edges
- Add cream and turn down the heat to medium
- Reduce cream by half
- Remove from the heat and add egg yolks
- Season to taste and cool immediately
- To serve: quenelle at room temperature and use to garnish
