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Recipe by Chef Manjunath Shettigar at the Ritz-Carlton Bahrain Hotel & Spa
Ingredients
Serves4
200gm Hammour
20gm Dill herb
15ml Lemon juice
15gm Salt
15gm White pepper
Saffron risotto rice:
120gm Risotto rice
10gm Saffron
15ml Olive oil
30gm Mix vegetables
15gm Chop onion
30ml White wine
30gm Mascarpone
Fennel and orange sauce:
100gm Fennel
60ml Orange juice
15gm Butter
15ml Crme de Menthe (liqueur)
15gm Thyme
Pepper salsa:
60gm Assorted peppers (red, green and yellow)
10gm Sea salt
10ml Lemon juice
Herb salad:
Purple cress
Chervil
Rocket cress
Methods
1) Marinate hammour with lemon juice, dill herbs, salt and pepper and grill it
For saffron rissotto rice:
1) SautŽ the chopped onions with extra Virgin Olive Oil, add white wine and reduce it.
2) Add rice to it gradually and cook further with some vegetable stock, quantity of the stock water should be equal to the rice.
3) Add saffron to it, to get a nice golden yellow color. Finish the rice with mascarpone cheese and some mix vegetables.
For Fennel and Orange Sauce:
1) Saute fennel with butter and herb on a slow fire (the fennel should not turn brown). Add water and allow it to cook for 10 minutes.
2) Blend the fennel and strain it.
3) Add some orange juice and crme de menthe liqueur.
For pepper salsa:
1) Fine chop mixed peppers and mix with lemon juice and season with some sea salt.
To Serve:
Take a ring mould; place the rice in to it, till it forms a nice round shape. Place the hammour on the rice, and on the sides of the plate decorate with sauce and salsa. This will give a pleasant look to the plate. Top it with some micro cress.
Chef Manjunath (Chef-cum-DJ) is a highly self-motivated person and absolutely task oriented and works at the popular steak restaurant Plums at the Ritz-Carlton. He has done his Bachelors in Hotel Management at the Welcome Group Graduate School of Hotel Administration in Mahipal, India.
