Câmara de Lobos Risotto with skipjack tuna and rock crab in escabeche sauce and oyster sauce
5 YO Sercial or Dry Madeira Wine
For 10 people
Preparation time: 45 minutes
Cooking time: 35 minutes
Ingredients:
60g of dry skipjack tuna from Câmara de Lobos
25 g of garlic
100 g of onion
2 dl of olive oil
300 g of rice (round-grain)
5 dl of unsalted fish broth
1 cl of oyster sauce
20 g of grated São Jorge (Azores) cheese
1 dl of Martini Bianco
100 g of butter
20 g of vegetable chips
100g of rock crab
20g of garlic
30g of onion
30g of mixed paprika
1 cl of red wine vinegar
1 cl of olive oil
Milled pepper to taste
Preparation:
Prepare the skipjack tuna, cut into fine cubes and desalt in cold water.
Sautée the garlic and the onion with olive oil in a saucepan without browning.
Add the rice, make it crack open (the Italians say that the rice “sings”). The rice is soaked in the olive oil.
Pour a bit of fish broth and leave to evaporate on a low light, always stirring the rice. Repeat the procedure several times for around 20 minutes.
Add the skipjack tuna to this crunchy rice (al dente), sprinkle with grated cheese and pour on a bit of Martini Bianco and a little oyster sauce.
Cook for 1 to 2 minutes and thicken with butter and the rest of the olive oil.
Leave the rock crab to soak, place in escabeche sauce (vinegar, olive oil, onion, garlic and paprika), and a pinch of milled pepper.
Serve accompanied by vegetable tempura, rock crab in escabeche sauce and oyster sauce.
Chef Yves Gautier
Hotel Quinta do Furão
