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Chef
Stefani Marnon
Executive
Chef to the Governor
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Smoked
Alaska Black Cod with
Alaska King Crab and Shrimp Risotto
Pineapple-Orange Soy Glaze
Serves
4
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| Alaska
King Crab
and Shrimp Risotto
Ingredients
Medium sized onion, diced
Olive oil
Aborio rice
Alaskan Pale Ale
Chicken stock, hot
Water, hot
Alaska Pink Shrimp
Alaska King Crab leg, cut into 1/4” rounds
Tarragon, chopped
Chives, chopped
Butter
Parmesan cheese |
Alaska
King Crab
and Shrimp Risotto
Portion/Unit
1/2
2 T
1 cup
1/2 bottle
14 oz.
7 oz.
1 cup
1
1 T
1 T
2-3 T
1/4 cup |
Preparation
In a medium-sized
pan over medium heat, sauté onion in olive
oil until soft and translucent; season with salt
and pepper. Add the rice and stir to coat; cook
and stir until the grains turn opaque. Add the beer
and continue stirring for 1 minute to allow alcohol
to evaporate.
Add hot chicken stock to the pan until it just covers
the rice and stir with a wooden spoon until the
rice has absorbed all of the liquid. Continue adding
the stock in small increments. When all of the stock
has been absorbed, begin adding small increments
of hot water until the risotto reaches the desired
consistency (slightly firm but creamy). Fold in
Alaska King Crab, Alaska Pink Shrimp, chopped herbs,
butter, and parmesan cheese. |
| Pineapple-Orange
Soy Glaze
Ingredients
Pineapple juice
Orange juice
Soy sauce
Garlic chili paste |
Portion/Unit
1 cup
1 cup
2 T
1 t |
Preparation
Combine all ingredients
in a small saucepan over medium heat and reduce
by half. |
| Smoked
Alaska Black Cod
Ingredients
6 oz. Smoked Alaska Black Cod Fillets |
Portion/Unit
4 ea |
Preparation
Pan sear black cod
in a hot sauté pan and finish cooking in
a 450° oven.
To assemble, place a quarter of the risotto in the
middle of the plate, top with black cod fillet and
pour glaze over the fish until it pools around the
risotto. |
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