Hunter Food

Brasserie 88 AT
4 x 200g salmon fillet
2 bunches pak choy
600g risotto
250g mango mojo
2 tablespoons fried onion
2 shallots, thinly sliced
Risotto
500g Arborio rice
500ml chicken stock
1/2 onion, diced
1 piece of ginger, grated
1 clove garlic, crushed
50g butter
40g grated parmesan
salt and pepper
Mango Mojo
200g mango, fresh or frozen, diced
1/2 red onion, finely diced
1/4 bunch of coriander chopped
4 tomatoes, deseeded and cut into
small cubes
2 tablespoons sweet chilli sauce
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WESTS
Brasserie 88 is a multi award-winning restaurant that offers guests a fresh dining
experience in relaxed surrounds. With an extensive modern Australian menu and
wine list you’ll always be spoilt for choice. The large open kitchen allows guests
to witness the culinary action as the chefs prepare both classic favourites and
exciting new creations. Generous portions, coupled with friendly service, makes this
restaurant a popular choice for both the business and family diner.
GRILLED SALMON FILLET WITH STEAMED PAK CHOY, GINGER RISOTTO
AND A MANGO MOJO
For the risotto put a little oil in a pan and sweat off the onion, ginger,
garlic and rice.
Add the stock, ladle by ladle, letting the stock evaporate before adding
more.
Once all the stock has been added and rice is 2/3 cooked, add the
butter and cheese and salt and pepper if needed.
Continue to cook until rice is cooked but still with a bite.
Combine all the ingredients for the mango mojo together and put aside.
Brush the salmon with olive oil, season with salt and pepper and grill
under the salamander until semi-firm.
Trim the pak choy and steam or plunge into boiling, salted water, for two
minutes, remove and drain.
Place a good amount of risotto in the centre of the plate and top with
the pak choy. Gently arrange the salmon on top of the pak choy and
put a generous spoonful of the mango mojo on top.
Sprinkle the shallots and fried onion around the dish.
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