A trio of Mediterranean fish from our PubChef Food Excellence Mediterranean Award winner - Jason Howlett.
INGREDIENTS
Spanish Prawns Pil Pil:8 King Prawns (peeled and cleaned)2 Red Chillis (finely chopped)2 Cloves Garlic (peeled and chopped)100g Butter (unsalted)1 Handful of Fresh Parsley and Fennel Sprigs (finely chopped)4 Slices Home-made Garlic BreadSalt and Pepper
Italian Fish Risotto:2 Cups Arborio Rice4oz Peeled Prawns8 Queenie Scallops2 Baby Squids (sliced)1 & Half Pint Fish StockHalf Cup White WineCouple Sprigs of Fresh Dill, Basil and Flat Leaf ParsleyHalf Head of Fennel (finely chopped)Half Onion (finely chopped)2oz Grated Parmesan4 Tbsp Olive oil1 Squeeze Fresh Lemon
Greek Style Snapper Fillets:2 Red Snapper Fillets (cut in half)8 Kalamata Olives (sliced)1 and Half cups Bulger Wheat100g Feta Cheese (diced)1 Pint Chicken Stock2 Vine Tomatoes (diced and de-seeded)Half Onion (finely chopped)Handful Angel Hair Pasta (toasted)3-4Tbsp Olive Oil4 Tsp Greek Yoghurt
METHOD (Risotto):
Gently fry onion and fennel in olive oilAdd the rice and mixThen add white wine and fish stock and add scallops prawns and squidCook for 8-10 minutesAdd the dill, basil and parsleyRemove from heat and strip in grated parmesan and a squeeze of fresh lemon
METHOD (Snapper):
Fry onion, garlic and Angel Hair Pasta in olive oilAdd the Bulger Wheat and stir inAdd chicken stock and tomatoesCook for 15-20 minutesRemove from heat and add the feta cheese, cover and rest for 10 minutesSeason the snapper fillets and fry in the olive oil for 1 minute on each side
METHOD (Prawns):
Fry the chillis and garlic in butterAdd King Prawns and cook for 2-3 minutesJust before removing from heat add parsley, fennel sprigs, salt and pepper.
Lightly toast the four slices of garlic bread
PRESENTATION:On a rectangular plate, first put the garlic on one side, and top with the pan-fried prawns and spoon over the garlic and chilli butter.In the middle of the plate, spoon the risotto into a small round dish, garnish with a tablespoon of olive oil and a shaving of parmesan cheese.On the other side of the plate, press the Bulger wheat into a ring, place the snapper fillet on top, and garnish the top of the fish with a spoon of Greek Yoghurt, slices of the olives, and a sprig of fresh mint.