Over Wild Mushroom Risotto, Asparagus & Baby Carrots and Truffled Corn Sauce
Recipe by Chef Colby Hill, Longboard Café
Serves 8-10
INGREDIENTS:
• Fresh white-fish catch (grouper, flounder, halibut, rockfish, barramundi, etc.)
• Wild mushroom risotto
• Truffled corn sauce
• Grilled asparagus
• Baby carrots
FOR THE RISOTTO:
• 2.2 lbs Arborio rice
• 1 lb butter
• 1 medium white onion, diced
in ¼-inch pieces
• 2 cups sliced mushrooms (crimini, shiitake, oyster, button)
• 32 oz dry white wine
• 64 oz chicken stock
• ¼ cup fresh thyme, stemmed and chopped
• ¼ cup fresh parsley
• 2 Tbsp ground coriander
• 1 Tbsp granulated garlic
Melt butter medium-high heat. Sauté onions 2-3 minutes until soft. Add rice and toast in pan, stirring occasionally 5-10 minutes. Add white wine and reduce 10-12 minutes; add mushrooms and ½ chicken stock; reduce 10-12 minutes. Finally, add the remaining ingredients until rice is tender and a smooth consistency.
FOR THE CORN SAUCE:
• 5 ears local sweet corn, shucked and kernels cut off
• 2 cup water
• 2 cup heavy cream
• 2 Tbsp granulated sugar
• 1 Tbsp salt
• 1 tsp ground white pepper
• 1 tsp ground thyme
• 1 tsp black Perigord truffles, minced (available on Amazon)
Boil kernels in water and reduce by ¾; add cream puree in blender or food processor until smooth. Strain through chinois and return to sauce pan. Add remaining ingredients and simmer
10-15 minutes, stirring occasionally.
FOR THE VEGETABLES:
• 12 stalks green asparagus
• 12 stalks white asparagus
• 24 baby carrots
• Olive oil, to coat grill or sauté
Trim asparagus and peel carrots. Blanch in boiling water for 2-3 minutes, strain and plunge
into ice water to cool. Grill carrots (or sauté) until cooked (3-4 minutes); add asparagus and
cook 2 minutes. Remove from grill or pan.
FOR THE FISH:
Season with salt and pepper or blackening seasoning and grill or sauté 3-5 minutes on both sides, depending on thickness and enjoy.
TO PLATE:
Ladle 2-3 oz corn sauce in a ring around the plate. Add risotto in center; ring vegetables around; place fish on top. Add micro-greens or fresh thyme garnish on top of fish.