Kingklip on a bed of Parmesan Prawn Risotto with foamy lobster bisk.

Ingredients

Measurement / Ingredient

Prawn Parmesan Risotto
3⁄4 Cup Arborio Rice (Risotto)
1 Chicken Carcass (chicken stock)
3 Carrots (chicken stock)
4 Celery Stalks (chicken stock)
3 Thyme Sprigs (chicken stock)
2 Onions (chicken stock)
2 1⁄2 Cups Chicken Stock
1 Cup Grated Parmesan
1⁄2 Cup Dry White Wine
3 tbl Unsalted Butter
2 tsp Salt
1 tsp Pepper
500g Prawns

Thyme Infused Garlic Butter
1 Garlic Clove
1⁄2 tsp Salt
1⁄2 Cup Unsalted Butter
3 tbs Flat Leaf
2 tsp Chopped Fresh Thyme
2 tsp Grated Fresh Lemon Zest
1⁄4 tsp Black Pepper

Lobster Bisk
500g Dead Lobsters
1 Cup Tomato Paste
1 Onion (Chopped)
3⁄4 Cup Celery (Chopped)
3⁄4 Cup Carrots (Chopped)
1 Thyme Sprig
2 Flat Leaf Parsley Sprigs
1⁄4 tsp Saffron
1 Cups Heavy Cream
1⁄2 Cup Cream Sherry
2 tbs Ground Black Pepper
3 leafs Gelatine
250g Butter unsalted
2 tbs Paprika
75g Long grain rice
250ml White wine

Lobster Caviar Balls:
2g Agar agar
250ml oil

Kingklip
200g Kinglip
5 Green Beans

Inspiration

I chose this dish because I really enjoy cooking it. The way the parmesan and prawn compliment the risotto is delicious. The foamy lobster bisk is complex and I love a challenge. Kingklip is my favourite dish at this point in my life. During my time in the industry I have been able to perfect his dish thanks to my pioneer chefs.

Method
  1. Lobster Bisk:
  2. • Chop lobster into pieces add to oven tray roast for 25min @ 180
  3. • Sweat carrots,onions, in butter
  4. • Add tomotoe paste
  5. • Add paprika
  6. • Add rice
  7. • Add 200ml white reduce
  8. • Add sherry
  9. • Add all lobster in pot add water simmer until done
  10. • Blend in thermal mixer
  11. • Strain through chinois
  12. Parmesan Prawn Risotto:
  13. • Preheat oven to 350 degrees.
  14. • Place rice and 2 cups of chicken stock into oven.
  15. • Cover and bake for 45 minutes.
  16. • Remove from oven. Add 1⁄2 cup of chicken stock, parmesan, wine, butter, salt and pepper. Stir for 2-3 minutes.
  17. Thyme Infused Garlic Butter
  18. • Mince garlic to paste with salt. Transfer to food processor along with salt, butter, parsley, thyme, lemon zest and pepper. Roll into 6inch log in sheet of plastic wrap. Twist ends. Chill for 2 hours.
  19. Chicken Stock
  20. • Roast Chicken Sauté miropot. Add water. Simmer for 3 hours.
  21. Kingklip
  22. Add Kingklip to pan. Toss thyme infused butter over kingklip until coated.
  23. • Garnish.
Pairing

Pairing: Kleine Zalze Chenin Blanc 2014

Kleine Zalze Chenin Blanc 2014 - Concentrated aromas of lime, winter melon and herbs on the nose with layers of citrus and elderflower on the palate. Elegant fruit and integrated French oak flavours give this wine a creamy mouth feel and a long, fresh, earthy finish. Enjoy now or mature up to 15 years at the optimum storage conditions.


021 880 0717
quality@kleinezalze.co.za