Crispy Snapper With Salsa Verde Risotto Options

[oz man]

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.