Mainland Parmesan Broth & Seared Snapper


Aug 22, 2023

1 min read

    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  
  1. 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.
  2. 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.
  3. Add Parmesan and vegetable stock.
  4. 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)
  5. Strain and serve or cool for later.
Orzo & spinach risotto:
  1. Combine the vegetable stock and milk in a medium saucepan and bring to a boil.
  2. Add the orzo and cook for 8-10 minutes, stirring occasionally.
  3. Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
  4. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat.
  5. Serve.
Charred leek fondue:
  1. Place a heavy-based medium-sized saucepan on a medium heat, add butter and finely sliced leek
  2. Turn up the heat to high until the leek slices are slightly charred on the edges
  3. Add cream and turn down the heat to medium
  4. Reduce cream by half
  5. Remove from the heat and add egg yolks
  6. Season to taste and cool immediately
  7. To serve: quenelle at room temperature and use to garnish
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