Grouper Carolino rice with basil mousse
(Recipe for 4 people)
Ingredients
150 g of Carolino rice
50 g extra virgin olive oil
75 g chopped onions
1.5 l grouper broth *
40 g fried grouper **
Basil mousse ***
Half a glass of white wine
Grouper broth Ingredients*
carrots, onions, celery, parsley and grouper.
Fried grouper Ingredients**
40 g filleted grouper
1 tablespoon flour
Basil mousse Ingredients***
200 g basil
1 tablespoon fish broth
1 tablespoon olive oil.
Preparation
Pour 50 g of extra virgin olive oil into a saucepan with 75 g of chopped onions and fry until golden brown. Add 150 g of Carolino rice and let it toast for about 3 minutes. Then add half a glass of white wine. When the wine has evaporated, add the fish broth a little at a time. Let everything cook for about 10 minutes, stirring frequently with a ladle.
Plate the risotto and garnish with the fried grouper and basil mousse.
*Preparation of grouper broth
Boil all ingredients in a pot with approx. 1.5 l of salted water until cooked.
**Preparation of the 40 g fried grouper
Flour the grouper and fry it without oil in a small pan or deep fryer for 3 minutes.
***Preparation of the basil mousse
Blend the 200 g basil with 1 tablespoon fish broth and 1 tablespoon extra virgin olive oil for 20 minutes until frothy.
Thanks to Chef Conceição Sabino for the recipe and showcooking
