Crispy skin kampachi, mussels, risotto bianco, chanterelle, pimentón mussel broth

By polloazul

Ingredients

• 1-1/2 lb Kampachi fillet, skin on
• Handful of small chanterelle mushrooms
• 21 small mussels
• A few sprigs of thyme, leaves removed and chopped
• 1/4 teaspoon of pimenton (sweet smoked Spanish paprika)
• 2 1/2 glasses dry white wine
• 1 cup of arborio rice
• 1 stalk of celery – finely chopped
• 1 medium onion – finely chopped
• 2 cloves of garlic – finely chopped
• 4 cups of really good chicken stock
• 1 sliced shallot
• olive oil
• sea salt
• 1 1/2 tablespoons of butter

Details

Servings 3

Preparation

Step 1

Sprinkle a little salt on the skin side of the fish.
Preheat oven to 375F
In a medium saute pan, get a little olive oil warm. Add the celery, onion and garlic, and gently cook until translucent. Add in the rice. When the rice is just starting to color, pour in 1 glass of the white wine. When the rice has absorbed almost all of the wine, add the hot stock one ladle at a time.
When the risotto is done, turn off the heat, mix in one tablespoon of butter, and put a lid on it. Let it sit for at least 5 minutes covered.

Get a small non-stick pan hot over a medium-high heat. Add enough olive oil to easily cover the bottom of the pan. When the oil is hot, add the fish skin side down.
Cook the fish for about 7 minutes on the skin side. After about 5 minutes lift one fillet, and check how brown the skin is. If it looks brown, and very crispy, transfer to clean, room temperature pan (skin side to the pan) and pop it in the oven, to finish cooking the flesh of the fish.

When you started the fish, in another small pan gently cook the shallots in a little olive oil. Add half of the thyme. Cook gently until just cooked through. Turn up the heat, and add a glass of white wine to the pan. Let this reduce down by half, and add the mussels to the pan. Cover the pan, and cook for three minutes. Take a peek into the pan after 3 minutes. If the mussels are open, remove them to a bowl, and cover the bowl to keep the mussels warm. If they aren’t open, then cook for another minute or two.

When the mussels are done and removed to a bowl, add 1/2 glass of white wine to the liquor in the mussel pan, and boil off the alcohol. Add the 1/4 teaspoon of smoked paprika. Let this simmer for a couple of minutes.

Finally, in a cast iron pan, melt 1 tablespoon of butter. Add in the mushrooms, and the rest of the thyme. Cook these over a high heat until just cooked through, and lightly browned.
Strain the sauce through a fine sieve, and keep warm.