Ps: We did also have this course in our meal but since I didn't eat all if mine I didn't consider it as part of the experience. It is a Crispy Striped Sea Bass. The fish is tasty, but skin on is not my thing. It makes it taste to fishy and the skin turned out rubbery.
Finally for desert we repeated the Flan Recipe...a nice finish for the day.
This time we made a Rosemary and Garlic seasoned Oil. The plating display was not perfect even thought the Olive Oil did turn our very flavorful since the glass got dirty with butter chunks. Next time I will but them in separate plates.
To accompany our Risotto and Shrimp we also had Boris make us some great fresh Baguettes with seasoned Extra Virgin Olive Oil and plain Organic Unsalted Butter Slices.
Boris (our Starter Dough) is now resting in his Couchet Bed.
These are the crispy onions that went with our Risotto.
We finished up the last 5% of the Risotto at serving time. Something I have learned is cook a Risotto up to 90% doneness. The other 10% will cook on its own once it is off the stove, in Carryover time. This way you will end up with a nice creamy Risotto and still "Al Dente" to the bite. The Crunchy onions on top added a great contrast in flavor and texture to the plate. I highly recommend this kind of garnish.
After the Shrimp Cocktail we also made a Saffron Risotto with Arborio Rice which was sweated in vegetables and we added 1 ladle of fortified chicken stock per time until it absorbed it little by little and created the starchy cream. Towards the end we added the Saffron and stopped when it was about 75% done.
This was the final product of our shrimp, once boiled, chilled and served with a special Tartar Sauce that I made my self. The secret for my delicious Tartar Sauce: Make the Mayonnaise with good new eggs and a good amount of lemon. Season it with Dijon Mustard and lots of big chunks of canned pickles, sea salt and black pepper. It went very well with the shrimp.
The shrimp we use come dead, but clean and from a sustainable organic supplier. One way of checking the freshness and quality of the shrimp you buy is by smelling it. It should smell fresh like the ocean. If it has any fishy smell it means they are already in the process of decomposing. Ours smelt very fresh and oceanic.
This was my first time making Shrimp Cocktail. The first step for it is immersing them in iced water in order to get rid of any rest of impurities.
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