Ingredients (Serves 30)

For the Fish:

  • 40g of Kinmedai (Golden Eyes Snapper) per person
  • Salt

For the Squid Ink Risotto:

  • 300g of rice « Carnaroli »
  • 6g of garlic
  • 60g of onion
  • 1.5 L white wine (dry)
  • 1500g of chicken stock
  • 80g of parmesan cheese
  • 70g of butter
  • 2 tablespoons of whipped cream
  • Salt
  • Pepper
  • Olive oil
  • 1 tablespoon of squid ink

For the Sauce:

  • 240g of arugula salad
  • 40g of ginger
  • 500ml of chicken stock
  • 160g of butter
  • Salt
  • Pepper

 

Method

For the Fish:

  1. Season the fish with salt to taste.
  2. Steam the fish at 72 degrees C until it reaches 48 degrees on the inside of the fish meat.

For the Squid Ink Risotto:

  1. Start by sweating the onions and garlic with some butter.
  2. Add the rice and sauté it until it begins to turn white.
  3. Add the white wine, let it reduce and then add the chicken stock little by little until the rice is cooked until al dente.
  4. Add some parmesan cheese, butter and whipped cream.
  5. Just before serving, add some olive oil and the squid ink. Adjust the seasoning.

For the Sauce:

  1. Blanch the arugula.
  2. At the same time, grate the ginger and add it into the stock and reduce it.
  3. In a blender mix the arugula, the stock reduction and some butter. Pass it through a sieve.

To Serve

  1. Place some risotto at the base of the dish.
  2. Place the cooked fish on top of the risotto.
  3. Garnish with an arugal leaf.
  4. Season with sea salt and pepper.
  5. Serve with the sauce.

 

Recipe Courtesy of Olivier Oddos of Michelin-starred Chez Olivier in Japan.

Olivier Oddos Chef Feature.