Scallops risotto - Risotto aux noix de St Jacques

I used to never make risotto but somehow I have developed a taste for it which means I made it again a couple of nights ago, this time I had scallops and thought why not making them in a risotto (I still need to give you the last recipe I prepared scallops with).
It takes about 20 to 25 mn for the risotto to cook.

Scallops risotto / Risotto aux noix de Saint Jacques

For 2 people

Ingredients
1 Tbsp olive oil
1 Shallot thinly sliced
3/4 cup / 150 gr of Arborio risotto rice
1 small bottle / 187 ml of dry white wine
1 1/2 cup / 350 ml Chicken stock
1/2 lemon zest and juice to taste
3 or 4 cloves of garlic (depending on how much you like it) thinly chopped
1 tomato chopped up
2 scallops (or more depending on their size, here in the US I found some fairly big ones so 2 were enough) chopped in smaller pieces
Salt & Pepper to taste
1/4 cup Parmesan finely grated

Method
Before you start warm up your chicken stock.
In a saucepan pour 1/2 Tbsp olive oil and sauté the shallot, when it is translucent (not brown) pour the rice and toss until it has absorbed the oil, then pour the wine over and stir over medium heat until most of it is absorbed.
Then add 1/2 cup of warm chicken stock and stir continuously until mostly absorbed, then continue with the rest of the stock adding 1/2 cup at a time until absorbed.
Halfway through add the lemon zest and juice.
When pouring the last 1/2 cup of stock take a separate pan and in 1/2 Tbsp olive oil sauté half of the garlic and tomato (do not brown the garlic) then when the tomato is cooked through add the rest of the garlic and the scallops pieces, salt and pepper and sauté till cooked through.
While the scallops are cooking the liquid in the rice should be all absorbed, add the Parmesan and stir.
At this point add the cooked scallops to the risotto, stir and check the seasoning and adjust if necessary.
Serve at once this rich and creamy mixture.

Fish terrine

The main reason for my trip to France was for my Mom's birthday, I surprised her with my visit and organised a party with 40 of her friends. By all accounts everyone had a great time, I was busy in the kitchen with my good friend SL who came for the week to help and enjoy France in spring.

We started the meal with a fish terrine, here is the recipe and ingredients for 8 people.

Fish Terrine

Ingredients

120 gr crab meat

400 gr salmon (cut as carpaccio, the fishmonger kindly offered to do it for me)

400 gr cod or other white fish

50 gr bread soaked in 10cl of milk (or so)

4 Egg Yolks

Salt, pepper, grated nutmeg to taste

1 TBSP freshly cut chives

20 cl heavy whipping cream

4 egg whites

Method
Soak bread in milk
Place cod in pan of boiling water and turn of the heat, let sit for a few minutes, then remove and dry fish, then break it in small pieces.
In a bowl mix cod + crab meat + bread/milk + 4 egg yolks + salt + pepper + nutmeg + cream + thinly cut chives then gently folled in the 4 whipped egg whites.

In an oven proof pan (I used both a silicone mold which was great for unmolding, and a well butter Savarin mold) place one layer of the thinly sliced salmon, then pour one layer of the mix, then place 1 layer of Salmon and one layer of mix and finish with a layer of salmon.

Bake in a bath of water (bain Marie) for 1h15mn at 110 C-120 C /230 F-248 F

When cooked remove from bath and let cool, then chill preferably overnight and serve with a whipped cream seasoned with lemon, chives, salt and pepper.

Flétan/Halibut en papillote

Back home and fish was on the menu last night, halibut to be more specific, such a tender fish. I baked it in a foil, here is my recipe.




Baked halibut/Flétan en papillote (for 2)
Ingredients
About 1 pound fresh halibut
1 medium fennel bulb thinly sliced
1 carrot thinly sliced
1 lemon sliced
1 medium size tomato cut in 8
Thyme, salt, pepper
Provence Extra Virgin Olive oil
1 big clove of garlic
1 Tsp Parsley
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Method
Place large piece of tin foil (large enough to wrap the fish in it) in an oven proof dish (i.e. Pyrex), place fennel slices in the bottom of the foil, cover with lemon slices, fish and top with carrots sticks, place tomato pieces around, sprinkle with thyme, salt and pepper, pour some olive oil and close the tin foil.

Bake in hot oven at 232 C/450 F for about 15 to 20 mn

While it is baking mix in the blender 4 Tbsp olive oil, peeled garlic, parsley (left over will keep in fridge for another use like basted on bread and grill it).

When cooked serve immediately and pour some of the olive oil/garlic/parsley mix over.

If you like your vegetables soft you may want to steam them for 5 mn or so before placing them in the tin foil, as the above recipe will give very crunchy vegetables.

A simple feast

Today my better half came up with the idea of salmon for dinner, funny I had that in mind too, he suggested some of my bitter orange marmalade and brown sugar as a marinade, so I executed and complimented the salmon with a few asparagus and fingerlings.

Very easy and tasty dinner.

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Salmon with orange marmalade glaze
Method

Baste the salmon with 3 large table spoon full of marmalade on both sides, add a couple of tsp of brown sugar, salt and pepper, let it rest for 30mn in the fridge.

Pan fry on very high heat for 3 mn max on each side, place in an oven proof dish and place under broiler for a further 5mn on each side.

Don't overcook or it will be dried out.

Serve immediately with steamed asparagus and fingerling potatoes.

Bon appétit