Potato Crusted Local Catch Recipe
Creamy Risotto Style Couscous | Charred Carrot Lobster Sauce
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Ingredients
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Potato Crust
Couscous Risotto
Charred Carrot Lobster Sauce
Local Catch
Method
Potato Crust
- 1
Couscous Risotto
- 2
Cook the Couscous
In a saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the couscous and stir for 2 minutes. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10-12 minutes until couscous is tender. Stir in the grated Parmesan cheese, salt, and pepper. Set aside.
Charred Carrot Lobster Sauce
- 3
Make the Sauce
In a skillet, melt butter over medium heat. Add chopped carrots and cook until charred and tender. Add lobster stock and reduce for about 10 minutes. Stir in heavy cream and lobster meat, season with salt and pepper, and simmer gently.
Local Catch
- 4
Assembly
- 5
Plate the Dish
Place a generous scoop of the creamy couscous on each plate, top with the potato crusted fish, and drizzle the charred carrot lobster sauce over the top. Serve immediately.
