Red mullet fillets on risotto medallion and king prawns with stuffed zucchini in two sauces

Ingredients for 4 servings:

• 4 fish (red mullet)
• 4 king prawns, raw, with shells, from 75 g each
• 4 zucchini, with flowers
• 2 potatoes, floury
• 100 ml cream, depending on the consistency of the mashed potatoes
• salt and pepper
• nutmeg
• 100 g rice (Carnairolo or Arborio), for the risotto
• 1 shot of white wine, for the risotto
• 500 ml vegetable stock, for the risotto
• 1 shallot(s), finely chopped, for the risotto
• 1 tbsp butter, for the risotto
• 1 tbsp olive oil, for frying the shrimp shells
• 1 shallot(s), roughly chopped
• 1 garlic clove(s), roughly chopped
• 100 g fennel, finely chopped
• 100 g leek
• 1 jar white wine
• 2 glasses of water
• 2 tbsp butter, cold
• salt and pepper
• 1 port. saffron, sachet
• 100 ml vegetable stock
• 100 ml white wine
• 1 piece(s) shallot(s), coarsely chopped
• 100 ml cream
• salt and pepper
• chili powder
• 3 tbsp olive oil, for frying risotto, shrimp and fish fillets
• Flour, for turning

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

This appetizer is a bit complicated, and you should have some experience in searing fish fillets, large shrimp, and cooking to perfection. A second person can be very helpful with some steps. Thorough preparation is crucial. We need 3 pans (preferably coated), 2 sauté pans, 2 colanders, 2 deep bowls, 1 ovenproof plate, and 1 saucepan. First, fillet the barbel and remove any remaining bones from the fillets. Remove the shells and intestines from the shrimp. Crustacean sauce: Make the crustacean sauce from the backbone, head, and shells, rinsed thoroughly with water, with the other ingredients, except for the butter, by frying the shells in a little olive oil. Then add the remaining ingredients, bring everything to a boil, and let it simmer for 20 minutes. Then strain the sauce through a colander and reduce it to 50 ml, season with salt and pepper, and thicken with the cold butter. Set aside. Saffron sauce: Reduce the vegetable stock, shallot, wine, and saffron to about 50 ml, pour the mixture through a fine sieve, add the cream, reduce again to less than 50 ml, and season with salt, pepper, and a touch of chili. Set aside. Risotto: Cook the ingredients as usual, turn out onto a board, and shape into a rectangle about 1 cm thick. Set aside. Purée and stuffed zucchini flowers: Mix the cooked potatoes with cream, salt, pepper, and nutmeg until puree and fill into a piping bag. Fill the zucchini flowers with the mixture, removing the pistils first. Season the flowers with salt and pepper and cook either in a steamer with vegetable stock for 10 minutes, or covered with aluminum foil for 15 minutes in a 130°C oven. During this time, everything else needs to be finished. Bring the sauces to temperature, but do not let them boil. Shape the risotto into medallions as desired and fry in olive oil for 4 minutes on each side until slightly crispy. Fry the prawns in olive oil for 2 minutes on each side, season with salt and pepper, and let stand covered for another 1-2 minutes. Lightly flour the skin-side of the fish fillets and fry in olive oil for 1-2 minutes, depending on their thickness. Season with salt and pepper, turn over, and let stand briefly. Then quickly serve everything: First, place the risotto medallions on one side of the plate, then place 2 fillets on each side. On the other side, place a prawn and a zucchini next to each other. Now, pour 1 tablespoon of saffron sauce over the zucchini on each plate and drizzle about 2 tablespoons of shellfish sauce over the prawns and fillets. Serves 4 as a starter or entrée. For a main course, increase the quantities accordingly.