Red Snapper And Tiger Prawns With Lemongrass Sauce

• LEMONGRASS SAUCE:
• 2 Shallots, Chopped
• 2 Garlic Cloves, Chopped
• 1 Large or 2 Small Lemongrass Stock, Crushed and chopped
• 1 Ginger Knuckle, Chopped
• 1Tbsp Black Pepper Corns
• 1 Bay Leaf
• 1L White Wine, dry
• 2Tbsp Cold Butter
• 1Tbsp Vegetable Oil
• RISOTTO:
• 3/4 Cup Arborio Rice
• 1/2 White Onion Finely Chopped
• 1Tbsp Butter
• 1 Garlic Clove, Crushed
• 2 1/2 Cups Chicken Stock
• 1/3 Cup Parmesan, Shredded
• 1/4 Cup Parsley, Minced
• 1/4 Cup White Wine, dry
• Salt and Pepper to taste
• 2 6-8oz Red Snapper Fillets, Skin On
• 4 Tiger Prawns, Peeled and Deveined
• Seasonal Vegetables
• 2Tbsp chopped parsley
• 2Tbsp Butter

1. SAUCE:
2. 1. In a pot, add vegetable oil and turn to high heat. Once oil is hot add shallots, garlic, chopped lemongrass, ginger, and bay leaf. Saute until onions are transparent
3. 2. Once onions are transparent deglaze pot with 1/2 cup white wine
4. 3. Add the rest of the white wine, bring to simmer and reduce by half
5. 4. Strain liquid through fine strainer, set liquid aside
6. RISOTTO:
7. 1. In a pot melt butter. When butter is melted add onion and garlic. Saute until onions become transparent
8. 2. In second pot bring chicken stock to simmer
9. 4. Add Arborio rice to pot with melted butter. Stir with wooden spoon until all rice is coved by the butter
10. 5. Add white wine and continue to stir until all wine is absorbed into the rice
11. 6. Add chicken stock to rice at about a 1/4 cup at a time, continuing to stir constantly, until all chicken stock is absorbed
12. 7. Stir in parmesan, and parsley, add salt and pepper
13. 1. Preheat oven to 350F.
14. 2. Bring a pot of salted water to boil
15. 3. Score the red snapped skin, in a diamond pattern
16. 4. In a cast iron heat some vegetable oil on medium high heat
17. 5. Place snapper skin side down and cook until skin is crispy. Lower heat and turn snapper over. After searing both sides place pan into oven until fish is fully cooked
18. 6. While fish is cooking bring sauce to simmer and place vegetables into boiling water
19. 7. In frying pan heat oil and cook of 4 prawns, set aside and keep warm. In the same frying pan melt some butter and take cooked vegetables and saute with salt and pepper
20. 8. Thicken sauce with cold butter and add parsley
21. PRESENTATION
22. 1. On large plate place risotto in a circle mold, pack tightly
23. 2. Place cooked snapper on top of risotto, skin side up, take two prawns and join them together with tails sticking upwards and place on snapper
24. 3. Place the vegetables around the risotto
25. 4. Spoon the sauce on top of the prawns and snapper, and a half circle around the vegetables.

shallots, garlic, ginger, black pepper, bay leaf, white wine, butter, vegetable oil, risotto, arborio rice, white onion, butter, garlic, chicken, parmesan, parsley, white wine, salt, red snapper, prawns, vegetables, parsley, butter

Taken from www.epicurious.com/recipes/member/views/red-snapper-and-tiger-prawns-with-lemongrass-sauce-1266802 (may not work)