Tagged: scallops

Salmon & Scallops with Pecorino and Lemon Risotto and Pea Purée

“What to do for tea tonight?” That was going round my head all afternoon. I didn’t have anything in specifically and I had no inspiration.

Then a rummage through my freezer unearthed the last of the Scallops my friend brought round and also the last of the Salmon side I had portioned up a few months back.

Then it hit me.

Last week I had bought some Arborio rice from Lidl. This is not a line they usually do. And also in the same shopping trip, I had bought some Pecorino cheese. Pecorino is the sheep’s version of Parmesan. I had a portion of frozen peas left and some lemons in the fridge. “It’s all there.” I thought.

Tea sorted!

I defrosted the Scallops and a large amount of liquid came off them so as not to waste anything this was the first liquid added to the rice.

To make a Risotto, first gently fry some finely chopped onion or shallot and a clove of garlic. Then fry the rice as well till it goes slightly translucent, then you can start adding your liquid. As I said the scallop juice went in first, followed by my home-made chicken stock.

Keep adding the stock and keep stirring – it releases the starch which makes your risotto creamy. Near the end of the cooking add a good handful of the cheese and the juice of a Lemon.

The Lemon and Pecorino

Then I put my salmon into a frying pan and, as before, I fried the skin side till it was nice and crispy and then turned it over.

When I turned the salmon over , I also put the Scallops in to fry as well.

While this was cooking, I made the pea purée.

I took my peas and microwaved them in some water till cooked. I then drained the water off and blitzed the peas with a knob of butter and some of my stock till smooth.

There you go, all your bits are made and ready to serve. All you need is a twist of black pepper and you’re away.

This cries out “Drink white wine with me!” which the missus did. I had a glass of Shiraz, which I thought was also a good partner, as the risotto had a pungency that could match the wine.

It was bloody fantastic. I do like that risotto/fish combination and I will be doing it again for sure.

Mugsie



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Seafood Risotto or “Let’s see what’s in the freezer!”

Ok, time to move upmarket again. [pause for cursing]

Remember the salmon I did with cous cous? Well I made a stock with the bones and head. I researched a bit and many sites said salmon stock was a bit oily and strong for a stock.

“Sod ’em” I thought, “let’s just Doo,oo,oo it!” I said, in Captain Flashheart fashion!

One thing I always keep in the freezer, is smoked haddock. It’s the basis of many a fish dish from Fish Pie, to this lovely risotto.

How hard is risotto to make?

Well if you are prepared to stand upright for a while and stir, then not very!

There are two schools of thought on how to make risotto, pour all the stock in at once or add stock slowly in small batches.

I do the little and often method.

Ingredients you need for tasty Risotto:

Risotto Rice, half a bag, usually I buy Arborio Rice for this
Fish Stock, use 1 stock cube in boiling water or make your own stock.
Smoked Haddock, about 100g
Peas, a handful – try sweetcorn too, if you fancy.
Onion, finely chopped
Garlic, 2 cloves, finely chopped
Chilli, Optional, but one would give a nice heat.
Pinch of turmeric just for colour
Parmesan, a gooood handful.
Seafood of your choice – Mussels, Salmon, Prawns etc.

For the seafood I used a 150g chunk of Salmon, I had 20 Clams and some Scallops left in the freezer.

In a large saucepan, add some olive oil and gently fry garlic and onion and chilli till softened, then add the rice.
Fry the rice till it goes slightly transluscent, scatter half a teaspoon of turmeric then add some of your fish stock.
I havn’t given any measure on the stock amount as it will be up to the amount of rice you use. If you run out of stock – which you will – just carry on adding water instead.

Now on a gentle heat just keep stirring and while you are stirring cook some smoked haddock by placing in a bowl with some water, cover and cook in a microwave for a few minutes. When the haddock is done , take the skin off, flake it and add the haddock and it’s cooking water to the rice. When the rice goes a bit dry, add some more stock. Repeat this process a few more times – it may take 6 or 7 or 8 times.

Along the way you can add your bits.

I did the same to the salmon as I did to the haddock but left putting it in till last, to keep nice flakes of salmon to chew on.
I cooked the clams in a small pan till they opened, in a little water and then added the salty sweet sea water from them into the risotto too and I took the clams out of their shells and added them at thew last minute.

Seafood is ruined by overcooking because it becomes rubbery, so always add your bits at the last possible moment.

Maximum flavour is the mission!

Add the peas and, near the end, add the parmesan.

I fried a few scallops and added to the top of my risotto along with some chopped parsley and chives, (must get some more herbs growing!) and some clams left in their shells for decoration. (You Ponce!).

Your risotto should have a nice creamy texture with the rice still having a slight bite to it.

Great served with some crusty Bread. Oh and don’t forget a twist of black pepper at the end.

Fishylicious

Spongebob Mugsiepants