Corsican Risotto with Monkfish
2 servings
40 minutes
In Europe, monkfish is caught in the North Atlantic and the Mediterranean, for example in Spain, where Thomas Bluey came from to become the chef of Moscow's The Most for two years. In late autumn, the fish returns from spawning, and its tender meat becomes the taste of the season. Thomas believes that the fillet itself is a bit fatty, and balances it out with the classic French meat sauce demi-glace. This is how French gastronomy, Spanish monkfish and creamy Corsican risotto meet on the plate.
1
Salt and pepper the monkfish fillet and let it sit for a while. Pour a little olive oil into the pan, add a sprig of thyme, rosemary, and a clove of garlic. Sear the fish with the herbs for a minute on each side until the fillet turns white. Now you can set the fish aside and focus on the risotto.
- Monkfish fillet: 150 g
- Olive oil: 30 ml
- Rosemary: 2 stems
- Thyme: 2 stems
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Mushrooms are the main aromatic component of risotto. First, they need to be finely chopped, and do the same with the onion. Heat olive oil in a saucepan, sauté the mushrooms for a couple of minutes, then add half of the onion, salt, pepper, and cream for color. Stir, cook for another two minutes, then transfer to a plate and set aside.
- Champignons: 40 g
- Onion: 40 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Cream 35%: 30 ml
3
Sauté the leftover onion in olive oil, then add the rice. Gradually pour in the wine and broth - to evaporate, keep the rice on high heat and stir constantly. After twelve minutes, the rice will be half-cooked - add mushrooms and mascarpone, and a couple of minutes later, grated parmesan. Another five to seven minutes, and it will be ready.
- Onion: 40 g
- Olive oil: 30 ml
- Arborio rice: 80 g
- Chardonnay: 40 ml
- Vegetable broth: 150 ml
- Champignons: 40 g
- Mascarpone cheese: 15 g
- Parmesan cheese: 20 g
4
Grease the baking dish with butter and line it with parchment paper. Place a sheet of rice dough in a metal ring that will hold the shape, and put three to four spoons of risotto in this pouch. Pinch the ends slightly. Place the monkfish next to it. Put the whole assembly in a preheated oven at 180 degrees for three to four minutes.
- Butter: 30 g
- Rice dough: 1 piece
- Arborio rice: 80 g
- Monkfish fillet: 150 g
5
Pouring demi-glace beautifully on a large plate is a heavily reduced beef broth with tomato, but it takes a day to prepare, so it's easier to buy this sauce. Place the risotto on the plate, and a bit further away — the monkfish. The fish can be cut into two pieces for easier eating. Pin the rice with a sprig of rosemary.
- Demi-glace sauce: 100 ml
- Arborio rice: 80 g
- Monkfish fillet: 150 g
- Rosemary: 2 stems