Seafood Risotto with Scallops, Prawns & Calamari Simon Gault 16 June 2015 Ingredients Ingredients 500ml canola oil 6 flounder frames, head removed 6 tbsp cornflour 1 tsp sea salt 1 tsp cracked black pepper 3 tbsp basmati rice 50g butter 3 tbsp Pukara extra-virgin olive oil 4 medium shallots, finely diced 2 medium cloves garlic, minced 1 tbsp finely chopped chives 1 litre Simon Gault Home Cuisine vegetable stock (Mix 4 tbsp of vegetable stock concentrate with 1 litre of water) 200ml white wine 2 tbsp Pukara extra-virgin olive oil 3 calamari tubes 500g fresh scallops 500g prawn cutlets 50g smoked provolone, finely chopped 1 tsp ground black pepper 2 tbsp butter 6 good-quality anchovy fillets 12 large fresh sage leaves 3 tbsp plain flour salt 2 tbsp lemon oil (optional) Tempura Batter 175ml ice-cold soda water 1 egg 9 tbsp tempura flour, chilled Ingredients Instructions Instructions Risotto In a saucepan, bring the Simon Gault Home Cuisine vegetable stock, basmati rice and the butter to the boil. Let it stand off the heat for 5 minutes. Strain through a fine sieve and retain the stock, discarding the rice. In a saucepan, heat the first measure of olive oil to a simmer. Add the shallots and garlic and sauté until soft. Add the Arborio rice and sauté for 3 minutes, stirring continuously with a wooden spoon. Add the wine and stir over a moderate heat until the rice absorbs the wine. Stir in half a cup of hot rice stock, stirring continuously to ensure the Arborio rice does not catch. When it has been absorbed, continue adding the stock half a cup at a time until all the stock has been absorbed. This process should take 25–30 minutes and the rice should be al dente. While the risotto is cooking, heat the second measure of olive oil to a simmer in a frying pan and quickly sauté the calamari, scallops and prawns for 2 minutes. Once the risotto has taken in all the stock, add the sautéed seafood, provolone, chives, black pepper and the second measure of butter. Fold through carefully and place back on the heat, covered, for 2 minutes to warm through. Tempura Anchovy Individually sandwich the 6 anchovy fillets between pairs of sage leaves, leaf rib side in. Press together to seal and dust with plain flour. Reheat the retained oil and slip the sandwiches into the pre-prepared tempura batter, run off the excess batter and cook in the oil for 1 minute on each side. Drain on a paper towel and keep warm with the flounder crackling Instructions Tempura Batter Combine the water and egg in a bowl. Mix well with a fork then add the flour. Still using the fork, mix the flour and liquid together, ensuring that little bubbles of flour remain evenly distributed through the batter. During cooking, these bubbles expand and disintegrate, creating lightness and assisting in the crispness. The batter will look a little thin compared to normal batters, but this is to be expected. Founder Crackling In a high-sided 25–30cm saucepan (or deep fryer) heat the canola oil to 150°C (take care because hot oil is potentially very dangerous). Scrape any residual flesh from the flounder frames.Using a pair of scissors, trim off the pointy fins from along the sides and discard. Place the cornflour and salt and pepper in a shallow bowl and mix well. Dust each frame with the seasoned cornflour and shake off any excess. Carefully lower each of the frames into the hot oil, one at time, turning every 30 seconds so that it cooks evenly, for 6–8 minutes and turns golden brown. Drain on paper towels set over a rolling pin, using tongs to hold the frame in a curved shape until it cools and sets hard. Keep in a warm place. Retain the oil for later use. Assembly Place a warm flounder crackling on each plate, season with salt then divide the risotto among the crackling, ensuring that each serving has an even mix of seafood. Arrange a tempura anchovy on top and, if desired, drizzle a little lemon oil around the plate.