Thats got me well hungry, good thing I'm going to Ariyang Korean BBQ tonight for a going away dinner. Definately thinking prawns are on the menu after reading and now seeing that!

Ingredients – 1 portion Required Recipe
Snapper Fillet 200 g
Risotto Rice 40 g
Vegetable Stock 200 ml
Asparagus 80 g
1 Tine Artichoke Hearts 440g 60 g
Red Onion 50 g
Garlic (peeled) 50 g
Parmesan Cheese 50 g
Butter 30 g
Olive Oil 30 ml
White Truffle Oil 30 ml
1 bunch Parsley 5 g
Salt To taste
Pepper To taste

Equipment

Medium sized pot (5lt), Small sized pot (2lt), Frying Pan, 2 Baking Trays, Chef’s Knife, Chopping board, Kitchen Spoon (2), Small containers for ingredients (8), Kitchen tongs, Table spoons (5)

Instruction
1. Finely chop half an onion and two cloves of garlic. Gently fry the onion and garlic in the medium sized pot until translucent. Add the risotto rice and stir for 30 seconds. Then add enough vegetable stock just to cover the rice and simmer over a medium heat, stirring continuously. As the rice absorbs the stock, add a little more stock, making sure the risotto does not get too wet. When the rice is nearly cooked, take the pot off the stove, and add the butter, 5ml of truffle oil, 10g of Parmesan cheese, the chopped parsley and season to taste. Then pour the risotto onto a tray and allow to cool. When the risotto is cool, make the risotto cake using a 3-4 inch ring. Place in the refrigerator
2. Trim and peel the asparagus and blanch in boiling water for 10 seconds. Refresh in ice water immediately and refrigerate.
3. In a fry pan, gently sauté the garlic cloves using a very low heat until the garlic cloves are soft.
4. Drain the tin of artichokes and cut them into quarters. In a fry pan, sauté the artichokes until they are nicely coloured.

How to assemble the dish

1. Remove all ingredients from the refrigerator
2. On a greased baking tray, place the risotto cake and put into a pre-heated oven(200C)
3. Place a little olive oil in a fry pan and when hot place the seasoned Red Snapper fillet in the fry pan. When the fish is nicely coloured, place it on the tray in the oven with the risotto cake.
4. In the fry pan, place a small amount of butter, and sauté the asparagus, artichokes and garlic. Be careful not to burn them!
5. After approximately five minutes, the fish should be cooked, remove the tray from the oven.
6. On a main course plate, place the risotto cake at one end, and the asparagus, artichokes and garlic at the other. Put the fish on top of the risotto cake. Shave some of the Parmesan over the vegetables, and drizzle a little truffle oil over them to finish the dish.
7. Serve immediately.

[img_assist|fid=77522|thumb=0|alt=Snapper with Risotto, Asparagus and Artichokes]

Coral sea carnage

Are you a chef Sean? Looks like some top tucker, and I might give it a go with 7 kilo's of prawns sitting in my freezer at the moment.

Cheers Andy - I'm an Executive Chef with Hyatt International Hotels...those recipes were from some cooking classes I was doing awhile ago.....

white truffle oil....not in my woolies...what's a substitute?

1/3rd horseradish with 2/3rds tomato sauce, cream and a dash of lime makes a spicy, delicious oyster or prawn cocktail sauce.

buy minced horseradish alongside the minced garlic, ginger etc in
coles /woolies/iga but don't get horseradish cream, it's not the same.

Good quality Olive Oil works well as a substitute
cheers

i'm learning...so to cook a chunky fillet of fish, i should brown it in a frypan and then finish it in the oven for five or so minutes? I slim my fillets down because to get thick fish to cook in the centre, it tends to get dry on the outside.

Hi Bod,

Here's some advice about cooking fish that my mother-in-law (in the food/cafeteria/restaurant business for more than 40 years) gave me about cooking fish. I use this for mahimahi and ono (wahoo). First I cut the fish across the grain into 1+cm thick slices - like little medallions. Then I mix an egg or two with salt, pepper and dried garlic powder. Put some olive oil in a cast iron pan and heat the pan until the oil begins to smoke. Turn the fire down a little. Put the fish slices in the egg and then into the pan. Do as many as possible quickly. My mother-in-law likes to say "when the egg is cooked, the fish is cooked". I watch the white cooked portion of the fish slice move up the side of the fish slice. When it's about 1/3 of the way up, I flip the pieces. Do the same on the other side. Now put the fish slices on a warmed plate. REMEMBER THAT THE FISH IS STILL COOKING EVEN THOUGH ITS NOT IN THE PAN! Cook the rest of the fish slices the same way and pile it on the first batch and then cover with aluminum foil until serving (which should be right away). Both ono and mahimahi can be ruined by overcooking because they don't have a lot of oil in the flesh. If you follow the above, the slices will be tender, juicy, flakey and lovely to eat. Too much cooking WILL turn them into white cardboard.

only just came across this post...looking forward to trying out your method...got to catch the fish first ;) cheers