Crisp Skin Red Emperor preserved Lemon Risottocake and Mango and Blackbean Salsa
Serves 4
4 Portions of Fresh Red Emperor with the Skin on ( 180 to 200g each )
Season and dust skinside with Flour, grill on flat Grill or in a
Heavy Frypan, cook Skinside first.
Risotto cake
20g Butter
20g Olive Oil
40g finely chopped Onion
160g Arborio Rice
475glight Chickenstock
40g Parmesan
50g Preserved Lemon, chopped
Heat Butter and Oil,saute Onions, add Rice, stir till Rice is coated
With the Buttermix. Pour in hot Stock bid by bid till allthe Stock
Is upsorbed, the Rice is just cooked and creamy, add the Cheese and
Preserved Lemon and cool.
Form round Patties and panfry in Olive Oil.
Salsa
180g dices Mangoflesh
90g cooked Turtle (Black) Beans
50g finely chopped Spanich Onion
1 Med. Red Chilli,Seeds removed, chopped finely
1/3 Bunch of Mint ,chopped
1/3 Bunch of Coriander , chopped
Juice of 2 Limes and 1 Lemon
20g Sugar
salt, Pepper to Taste.
Let stand cool for 6 Hours
Recipe created by Sam McCrystal
