Steamed Fillet of Blue-eye Trevalla with Prawns and Saffron Arancini
- 2 vine-ripened tomatoes
- ¼ cup (60 ml) extra virgin olive oil
- 1 teaspoon coriander seeds, crushed
- juice of 1 lemon
- salt and pepper
- 2 tablespoons chopped flat-leaf parsley
- 3 teaspoons finely grated lemon zest
- 6 × 180 g blue-eye trevalla fillets
- 6 large raw king prawns, peeled, deveined and split lengthways
- basil leaves, to garnish
- 2 cups (500 ml) chicken stock
- 50 g butter
- 2 golden shallots, finely chopped
- 2 cloves garlic, finely chopped
- large pinch of saffron threads
- 125 g risotto rice
- 1½ tablespoons white wine
- 50 g parmesan, grated
- 2½ tablespoons creme fraiche
- 1 tablespoon lemon juice
- 1/3 cup (50 g) plain flour
- 1 egg, lightly beaten
- ½ cup (50 g) dried breadcrumbs
- vegetable oil, for shallow-frying
- To make the arancini, place the chicken stock in a saucepan and bring to the boil. In a separate heavy-based saucepan, melt the butter over medium heat, add the shallot and garlic and cook, stirring, for about 4 minutes or until the shallot is softened but not coloured. Add the saffron and rice and cook, stirring, for about 2 minutes or until the rice is heated through, then add the white wine. Bring to the boil, then add a ladleful of chicken stock. Simmer over medium heat, stirring, until the stock has been absorbed. Add another ladleful of hot stock and continue until the mixture is creamy and the rice is al dente. Remove the pan from the heat, stir in the parmesan, creme fraiche and lemon juice and season to taste. Pour the risotto out onto a large baking tray and leave to cool.
- When the risotto is cold, divide it into small balls (you should get about 24 arancini). Place the flour, egg and breadcrumbs into separate bowls. Dust the balls in the flour, shaking off any excess, dip them into the egg, then cover in breadcrumbs.
- Heat the vegetable oil in a heavy-based frying pan and shallow-fry the arancini in batches for 3–4 minutes or until deep golden, then remove with a slotted spoon and drain well on paper towel. Season well with salt, set aside and keep warm.
- Meanwhile, use a small, sharp knife to cut a cross in the base of each tomato. Bring plenty of salted water to the boil in a large saucepan. Add the tomatoes and blanch for about 30 seconds, then remove with a slotted spoon and transfer to a bowl of iced water. Drain well, then peel the tomatoes and cut into quarters. Remove the seeds and dice the flesh.
- Place the chopped tomato in a saucepan with the olive oil, crushed coriander seeds, lemon juice and a little salt and pepper. Warm over low heat; do not let it boil.
- Combine the chopped parsley and lemon zest in a small bowl. Season the fish with salt and pepper then scatter a generous amount of the parsley and lemon zest onto each fillet and press it in.
- Steam the fish for 5 minutes or until cooked through. Remove and keep warm, then add the prawns to the steamer and cook for 2 minutes or until cooked through. Remove the prawns and roughly chop.
- To serve, place a piece of steamed fish on each plate, then arrange some arancini and chopped prawn around the fish. Dot around the warm tomato mixture and garnish with the basil.