Sunday, November 12, 2006

Cajun snapper on corn & sun dried tomato risotto

For the main course I made this delicious snapper from A Slice of Port Douglas, starfish restaurant & bar. I’ve made this heaps of times before & it’s really delicious & I love the Mexican take on the risotto. Snapper too would have to be one of my favourite fish & the Cajun spices are not messing with it too much. I used coriander in my sauce as I can never find chervil and it works fine.

Cajun Blackened Snapper fillet on corn and sun dried tomato risotto drizzled with a chervil vin blanc sauce

750g snapper fillets
2 tablespoons Cajun seasoning
1 tablespoon oil

Corn & sun dried risotto

2 corn cobs, kernels removed
4-5 cups fish stock
1 tablespoon olive oil
1 tablespoon butter
2 cups Arborio rice
¼ cup sun dried tomatoes
1 teaspoon tumeric powder

Chervil vin blanc sauce

1 tablespoon butter
1 spring onion, finely chopped
½ cup white wine
½ cup fish stock
2/3 cup cream
drop worchester sauce
1 tablespoon chervil

Cut down the corns with a sharp knife to remove the kernels. Dry fry over medium heat shaking the pan regularly until kernels turn golden brown. Place stock in a large saucepan & bring to the boil, reduce heat & keep at a simmer. Heat oil and butter in a large heavy based saucepan. Add rice and stir for 1-2 minutes or until transparent. Add 1 cup of stock to the pan & stir continuously over medium heat until the liquid is absorbed. Continue adding stock, 1 cup at a time, stirring constantly for 20 minutes. Add kernels, tomatoes & tumeric & mix well to combine. Cook for a further 5 minutes or until rice is cooked.

To make the sauce, heat butter in a saucepan. Add spring onion & sauté for 1 minute. Add wine, stock & cream & simmer until sauce is cream but not thick. Season with salt, pepper & Worchester sauce. Remove from heat & add chervil & mix well to combine. Keep warm.

Coat the snapper fillets with the Cajun seasoning. Pour oil into a very hot pan , place fillets in & cook for 2 minutes one side then turn over, reduce heat & cook for approx 2 minutes n the other side until cooked.

Serve Fish on top of risotto with sauce drizzled over.

Note – Chervil can be substituted with Chinese parsley or fresh coriander in the sauce.

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