2006  2005  2004

ALASKA

Chef Stefani Marnon: Executive Chef to Govenor

 

 

 

Smoked Alaska Black Cod withAlaska King Crab and Shrimp Risotto Pineapple-Orange Soy Glaze

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

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

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

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

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.