Untitled - Hospitality Maldives

Grilled Grouper With Herb Risotto, Spaghetti
Vegetables, Tomato Compote.
Hassan Haneez
Executive Sous Chef
Banyan Tree Royale Hayat
Kuwait
For the fish:
For tomato compote:
Method:
Grouper
Salt pepper
Olive oil
For spaghetti vegetables:
zucchini
Eggplant
Carrot
Bell pepper red
Bell pepper green
Bell pepper yellow
For risotto:
180g
3g
20ml
10g
10g
10g
10g
10g
10g
Chicken stock
400ml
Fresh cream
15g
Freshly grated
Parmesan cheese
10g
Butter
10g
Fresh parsley (chopped) 2g
Fresh chive (chopped) 2g
Fresh basil (chopped) 2g
Risotto rice
60g
Garlic 2.5g
onion 2.5g
Olive oil
15ml
Salt and freshly ground black pepper to
taste
Tomato
100g
White onion
25g
Thai red chili
4g
Sugar
75g
Salt 2.5g
Cinnamon stick 2.5g
Cloves 2.5g
Star anise 2.5g
White vinegar
75ml
For garnish:
Deep fried basil leave
Spring onion or chive
1 g
1g
1.
2.
3.
4.
Season the fish with the lime juice and
salt. Crush all the peppercorns and rub
over the Grouper. Grill until cooked medium
risotto Heat oil in a saucepan over medium
heat. Cook onion and garlic for 3
minutes, until softened. Stir in rice and
cook 1 minute. Add broth little by little
and cook, stirring, at gentle simmer. Add
cream & herbs during last 3 minutes of
cooking. The process should take 15 to
20 minutes. Remove pan from heat and
stir in butter cheese, salt and pepper.
Julienne cut all the vegetables and sauté
with crushed garlic in olive oil
Cut the tomatoes in half; mince the onions
and small chilies. Then sauté the
onions, tomatoes and chili. Add the
dry ingredients including the sugar and
continue to cook for 1 hour on medium
heat. Add some of the vinegar to taste,
add enough to balance the flavor, you
may not need the whole bottle. Continue
to cook for at least 1 hour more
or until a proper and consistent flavor
is reached. Let the sauce cool completely
before packing and storing in
the cooler.