Smoked Mussel Stock
- 500g Mussels
- 150ml White wine
- 1 grated Carrot
- 300ml Water
- half diced onion
- Smoked mussels amount from picked
- Stock left over
- 500ml Fish stock
- 1 diced Carrot
- half diced Onion
- 200ml White wine
- 300g Arborio rice
- 150g brunoised Shallots
- 2 cloves Garlic
- 150 ml White wine
- 30 g Veg Oil
- 1 Bay leaves
- 2 Thyme
- 600g Smoked Mussel Stock
- Salt To taste
- 100g Mussels
- 15ml oil
- 150ml White wine
- 1kg Saffron
- 1lFish Stock
- 10g Dashi Powder
- 100g Corn Flour
- 10g water
- 100g flour
- 250g Panko
- 3 eggs
Smoked Mussel Stock
- In a large pan heat some oil to very high temperature add the carrot and onion and stir until it starts to colour, then add the mussels and shake around.
- After 10 seconds throw in the white wine and then the water after another 10 seconds.
- Cook Until most the shells are fully open any that are not open discard.
- Pass through a colander and save the stock.
- Pick out all the mussels from the shells and then smoke (you can do this either with a smoke gun and clignfilming the hose into a container which is fully cling filmed or by using a big bowl with hay in the bottom, put the mussels in a colander light the hay and then cover with the colander and Clingfilm fully do the twice for 20 minutes at a time.
- In a pan sweat off the onions and carrots to light brown colour.
- Add the mussels and continue to cook for 30 seconds on medium to high heat.
- Add in the white wine and reduce by half.
- Then the left over stock and fish stock.
- Simmer for 15 minutes.
- Quickly blitz in the Blitzer and then pass through a sieve or chinois.
- Save for later.
- In a pan with oil sweat off the brunios shallots on a medium to low heat so no colour.
- Add the Arborio rice and mix well to coat in the oil
- Add garlic cloves crushed, thyme and bay leafs
- Add in the wine and reduce till almost gone on medium heat, while continually stirring with a spatula.
- Pour in the stock and cook on a medium heat until almost fully cooked through, (to test squeeze 1 grain between your finger and thumb and if it splits into 3 parts it is ready)
- Season with salt to taste.
- Lay on a flat tray and in the fridge this will cool it quicker.
- In a heavy based sauce pan heat the oil to a high temperature.
- Add in the mussels.
- Add in the wine and cover with a lid, shake around and cook off for 30 seconds to a minute.
- Pass into a colander.
- Pick out of the shells making sure they are perfect removing any beards and also so they hold their natural shape.
- Cool in the fridge until needed.
- To heat up place the mussels in a small pan with some stock add a pinch of cream to create a creamy sauce.
- Serve hot onto of the risotto with a little sauce in around it.
- Remove all the rind from the parmesan and discard.
- Onto a silpat mat on an oven tray start to micro plane parmesan all over it.
- Do enough so it is almost half a centimetre deep, push in around the edges so the red of the silpat mat is showing.
- Cook in the oven at 180⁰c for 4 minutes.
- Remove from the oven and leave to cool on the tray to set.
- Turn out onto a chopping board and portion in half and then into thin rectangles.
- Put back onto the silpat mat and back in the oven for 3 to 4 minutes into a firm snap able tuille.
- When cool decorate with 3 small pieces of dill and serve over the top of the risotto.
- In a sauce pan put the fish stock and saffron and bring to the boil.
- Take off the heat and blitz with a hand Blitzer to break down the saffron.
- Mix the corn flour with water in a bowl then pour into the saffron mix and whisk in.
- Continually whisk on a medium heat until it thickens when it thickens whisk at cook out for a further 5 minutes.
- Set into a small rectangle tray and into the freezer.
- When frozen blowtorch the metal base and turn out onto a chopping board cut into 1 inch codes.
- Cover in flour and dust off any excess.
- Beat 3 eggs and then dip the floured cube in to completely coat drain off any excess on a cloth.
- Roll in panko breadcrumbs and then freeze till needed.
- To serve deep fry at 190⁰c for 2 minutes.