Rosé Marinated Grapes and Blue Cheese Cos Salad
Red Poles is the place to go when your soul needs food like this gorgeous Fleurieu snapper with squid ink risotto, micro-greens, corn custard and sriracha.
Ingredients
Serves 4
- 15ml Diana Olive Oil
- Salt and pepper
- Micro-greens to garnish
Corn custard
- 100g fresh corn kernels
- 1 clove garlic, crushed
- Juice and zest of 1 lemon (from our kitchen garden)
- 30ml vegetable stock
- 5ml Diana Olive Oil
- 1 tablespoon Fleurieu Milk Company Fresh Cream
- Salt and pepper to taste
Sriracha
- 20ml Diana Olive Oil
- 1 tin crushed tomatoes
- 2 large hot red chillies (from our kitchen garden)
- 3 smoked chipotle peppers
- ½ brown onion, chopped
- 2 cloves garlic, crushed
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ tablespoon freeze-dried tomato powder
- 50 ml apple cider vinegar
Risotto
- 200g Arborio rice
- 400ml vegetable stock
- 2 teaspoons squid ink
- Chopped fresh herbs from the kitchen garden (thyme, dill, and parsley work well)
- 30ml Diana Olive Oil
- ½ brown onion, diced
- 2 cloves garlic, finely chopped
- 1 leek, finely diced
- Salt and pepper to taste
Method
For the corn custard
Lightly sauté the garlic in the olive oil to soften it without colouring. Add the remaining ingredients and lightly simmer for five minutes or until kernels are tender, then puree in a blender or by passing through a fine sieve and set aside.
For the sriracha
Sauté the garlic, onions and dried spices gently, then add remaining ingredients and simmer on a low heat for 10 minutes. Puree in a blender or by passing through a fine sieve and set aside.
For the risotto
In a two litre pot, sauté the onion, garlic, leek and rice, until the rice is well-coated and translucent. Add the vegetable stock and squid ink, reduce the heat and simmer for 12-14 minutes, or until all the liquid is absorbed and rice grains are al dente. Finish with herbs and season to taste.
For the fish
Portion the fillet into four and lightly season with salt and pepper.
Heat the oven to 180C. Heat the olive oil in an oven-proof 25cm frypan and add the fish pieces, flesh side down. Hold down gently to ensure the skin gets a light colour. Turn over after 1-2 minutes or when lightly coloured. When flesh side is lightly coloured (1-2 minutes), turn over again, and place pan in oven for 6-8 minutes or until fish is just cooked through. Remove from oven and rest for a few minutes in a warm place.
To serve
Place a portion of the corn custard on the serving plate. Use a ring mould to delicately place a portion of risotto in the middle of the plate and top this with the fish. Dot small circles of the sriracha sauce around the edge. Garnish with micro-greens and serve immediately.
