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
Lobster Sauce
Method
Potato Crust Preparation
- 1
Prepare Potatoes
Peel and grate the russet potatoes. Squeeze out excess moisture using a clean kitchen towel.
- 2
Season and Cook
In a bowl, mix grated potatoes with olive oil, salt, and pepper. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 25-30 minutes or until golden brown and crispy.
Couscous Risotto
- 3
- 4
Cook Couscous
Add couscous to the saucepan and stir for 1-2 minutes. Slowly add vegetable broth, stirring frequently until liquid is absorbed and couscous is tender, about 10 minutes.
- 5
Finish with Cream and Cheese
Stir in heavy cream and Parmesan cheese, mixing until creamy and combined. Season with salt and pepper to taste.
Lobster Sauce
- 6
- 7
Deglaze and Add Lobster
Pour in white wine, scraping the bottom of the pan. Let it simmer for a few minutes until reduced. Stir in the cooked lobster, season with salt and pepper, and add chopped parsley.
Assembly
- 8
Plate the Dish
Serve the creamy couscous risotto on a plate, top it with the lobster sauce, and add the crispy potato crust on top of the lobster sauce for texture.
