After a week-end full of libations, where moderation was the only thing I haven’t seen, I’ve chosen to cook a fish on the monday, but not too diet. Because it’s still the tomatoes season, I’ve been for a tomatoes risotto, Scamorza and pike perch, with a bit of Red Malabar pepper.
Because of the tomato, I’ve chosen to cook with olive oil rather than butter, and I played with Scamorza to give the creamish touch, and to enhance the smoky flavor given by Espelette’s chili. In this recipe, to have the freshness, better than a vinegar, a bit of pomegranate will give a crunchy and fresh taste…
300gr.riso Vialone Nano
400grammes Beef heart’s tomatoes
80grammes of Scamorza
1fillett pike pearch
+-50cl de chicken stock
5cl olive oil
2-3cl white dry wine
Red Malabar’s pepper
Tomato, Scamorza and Espelette’s chilli
Remove the tomatoe’s peel by plunging it into boiling water during 10-12 second and peeling it. Cut the tomatoes in small dices (brunoise) and put it in a bowl. Cut 80gr of Scamorza, add 2gr salt and 3gr Espelette’s chili in powder then put it too in the bowl. Blend and reserve
Pike Perch (Sandre)
Reserve the heart of the pike perch’s fillett. Add red Malabar’s pepper, salt and reserve the fish at room temperature during the risotto’s cooking.
Chop an onion (70 grammes) and a garlic clove, add 300gr Risotto’s rice and gently brown it wit a bit of olive oil. Add white wine to put at the rice level, diminish the fire power, add chicken stocj during the first ten minutes of cooking. After these 10minutes add the tomatoe’s bowl, let reduce slowly while mixing and adding stock when needed during 6minutes. Add 5cl olive oil and 2-3cl dry white wine and finish the cooking at high flame
Heat the plates, add pomegranate fruits to the risotto and mix well. Put the risotto in the plate, add Malabar’s pepper, add pike perch’slices and a bit of french basilic. Let the preparation stand a few minutes before to serve.
We’ve not drinked any wine nor beer with the risotto, but a wine tasted during the week-end whould have been a perfet match with the plate. It is a Hexoguri Grès Schiste 2010 of the reknowned producer Arretxea. This wonderful white wine from Irrouléguy has a rich rectitude, which gave a dual and impressive feeling of dry roundness in mouth. Some smoky notes are perfectly in accordance with the ones of the Scamorza and Espelette’s chili xhile the tomato gives the touch of acid freshness giving the willing to come back to the wine and to the plate.
I’m sure the balance would be just perfect even if I have still not tried it…