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How to make Crispy snapper with salsa verde risotto

Yield = 4
Prep time: 0:05
Cook time: 0:45
Total time: 0:50

Ingredients

  • 1L (4 cups) Massel chicken style liquid stock
  • 100ml olive oil
  • 2 eschalots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons Dijon mustard
  • 4 anchovies in oil, drained, chopped
  • 1/4 cup (50g) capers, rinsed, drained
  • 1 2/3 cups (370g) arborio rice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon oregano leaves, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 25g unsalted butter
  • 4 snapper fillets (skin on)
  • Lemon wedges, to serve

Method

  • Step 1 Place stock in a saucepan with 1 cup (250ml) water. Bring to the boil, then reduce heat to low and keep warm.
  • Step 2 Heat 1/4 cup (60ml) oil in a deep frypan over medium heat. Add the eschalot and cook for 3-4 minutes until softened. Add the garlic, mustard, anchovy and capers, and cook for a further 1 minute or until fragrant. Add the rice and cook, stirring, for a further 1-2 minutes until well coated.
  • Step 3 Add hot stock, 1 ladle at a time, stirring and allowing the stock to be absorbed before adding the next, until all stock has been used, the rice is cooked and the mixture is thick and creamy – this will take 20 minutes. Stir through vinegar, herbs and butter. Season and keep warm.
  • Step 4 Heat remaining 2 tbs oil in a frypan over medium-high heat. Season fish with salt and cook, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for further 2 minutes or until cooked through.
  • Step 5 Serve risotto with fish and lemon.