Grilled grouper with sprouts and prawn risotto

Grilled grouper with sprouts and prawn risotto


- Grouper, 180 g (4 loin fillets)

- Prawn risotto

- Liquid brine (1 litre water + 100 g of salt)

- Alfalfa sprouts (10 g)

- Packet of crisps (10 g)

Olive oil (40 ml)

- Maldon sea salt

- Extra virgin olive oil


Submerge the loins in the liquid brine for 8 minutes, drain and dry on kitchen paper. Brush with oil and cook in a pan or on a grill. The risotto can be made simultaneously so that everything comes together at the same time. Plate up the risotto and fish, add the sprouts, and stick the crisps into the rice. Season the crispy skin of the fish with Maldon salt and add extra virgin olive oil.


Method - Prawn fuet


- Small alistado prawns (200 g)

- Olive oil (40 ml)

- Onion (100 g)

- Carrot (70 g)

- Garlic (2 cloves)

- Brandy (20 ml)

- Tomate frito, fried tomato sauce (35 g)

- Sweet paprika (5 g)

- Bay leaf (1 leaf)

- Fresh dill (1 sprig)

- Salt

Sauté the prawns in the oil, remove when golden brown, add the finely chopped onion, brown it and add the halved garlic and diced onion, sauté everything, add the brandy, reduce, add the paprika, leave for a few seconds, add the tomate frito, evaporate the liquid, add the bay leaf and dill, add the water, cook gently for about 10 minutes, then strain.

Method - Prawn Risotto


- Prawn fumet

- Onion (100 g)

- Garlic (2 cloves)

- Olive oil (30 ml)

- Tomate frito, fried tomato sauce (80 g)

- Carnaroli rice (120 g)

- Parmesan cheese (40 g)

- Butter (20 g)

- Salt

Sauté the chopped onion, add the garlic and cook until golden brown, add the tomate frito and cook until the liquid evaporates, add the rice and mix well, add half of the prawn fumet, stir the rice and cook over low heat, keep adding water in batches until finished.

Once finished, add the butter, cheese and salt to taste.