February 05, 2016

“Fillet of Haddock with a Roast Garlic Bisque, Vegetable Spaghetti, Crab Risotto”. During the first section we will make the base for the bisque and also make the base for the risotto. Can prep the vegetable spaghetti as well. Talk about the quality ...

“Fillet of Haddock with a Roast Garlic Bisque, Vegetable Spaghetti, Crab Risotto”.

During the first section we will make the base for the bisque and also make the base for the risotto. Can prep the vegetable spaghetti as well. Talk about the quality of fish we use at our restaurant (Marinas Grill). During the second section, cook the Haddock, finish the bisque, finish the risotto, and plate the dish. Talk about style of food served at our restaurant.

Roast Garlic Bisque
Prawn Shells - 500g
Carrot, peeled & chopped - 1
Celery sticks, peeled & chopped - 2
Spanish Onions, peeled & chopped - 2
Garlic, peeled - 8
Tomato Paste - 3 Tbsp
Black Peppercorns - 6
Parsley Stems - 1 Bunch
Brandy - 1 Shot
White Wine - 1 Glass
Cream - 200ml
Roast Garlic Cloves - 6   

Roast the prawn shells in an oven for 20 minutes at 200 degrees C. At the same time in a heavy based pot sauté the vegetables in some cooking oil, when the veg has reached a dark hue add the tomato paste and the white wine. Reduce the white wine to cook the tomato paste. Add the prawn shells & the brandy and reduce again. Cover the shells with water and bring to the boil and simmer for one hour. Strain the liquid into a clean pot and reduce by ¾’s. Add the cream and cook until thick. Add the roast garlic cloves and whisk into the sauce.

Crab Risotto
Spanish onion, Peeled & Diced -  1
Garlic Cloves, Peeled - 3
Arborio Rice - 200g
White Wine - 1 Glass
Butter - 100g
Mascarpone Cheese - 100g
Veg/Prawn Stock - 600g
Chives, Chopped - 1
BunchSweetcorn, Roasted - 100g
Fresh Crab, Picked - 200g

In a heavy based pot, sweat the onions and garlic with 50g of butter & oil, when the onions are translucent, add the Arborio rice and toast, add the white wine and stir to incorporate the wine, add 50 ml of stock and cook slowly to incorporate the stock, do this until all the stock has been cooked off. Taste the rice to make sure it is cooked without being too soft. Add the mascarpone cheese, the corn and the crab to the mix and heat through. Taste again, adjust seasoning with salt and pepper. Add the chopped chives and serve.

Haddock & Crab Claws
Crab Claws - 12 pieces   
Haddock - 4 portions X 200g   
Sea Salt - 12 Tbsp
Vegetable Oil - 100ml
Butter - 50ml
Lemon Juice - Half
½ Carrot, Spaghetti Cut
½ Courgette, Spaghetti Cut
¼ Celeriac, Spaghetti Cut

Warm the crab claws in the roast garlic bisque with the spaghetti Vegetables.
Place the haddock in sea salt and wrap tightly for one hour. Wash the salt off after this and pat dry with paper towels. This will properly season the fish without making it salty.
Heat a pan until it begins to cook. Add the oil and add the fish, turn the temperature down and cook for 4 minutes on that side. Turn the fish and add a tablespoon butter and cook for one more minute. Add the lemon juice to prevent the butter burning.

For plating
Put two large spoons of risotto into a bowl. Arrange the crab claws around risotto and put the spaghetti on top of the risotto. Put the Haddock on top of this and then use the bisque as a sauce.
Garnish with Micro greens if you have it.

ENJOY!!

Author: Radisson Hotel Galway


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