COOKED
Kanpachi Risotto with Amaroso Sauce
(serves 8)
Balsamic Caper Sauce:
- 4 fl oz Capers (including juice)
- 24 fl oz White Wine
- 48 fl oz White Balsamic Dressing
- 1 fl oz creamed Garlic
- add 8 lbs of 1 1/2 diced Hothouse Tomatoes - bring to a simmer with sauce.
Kampachi Fillets:
- 25x 3-4 oz Kampachi fillets (lay out on baking tray with salt/pepper and a brush of garlic butter). Bake at 500 degrees F.
4 K Risotto:
- 72 fl oz Fish Stock
- 16 fl oz Parmesan Cheese
- 1 qt 1/4 diced Tomato
- 4 fl oz Lemon Juice
- 8 fl oz Dill (chopped)
Simmer/stir in pot. Divide the Balsamic capper sauce out onto the platters. Place 3 fillets roast Kanpachi slices over down the center. Sprinke with chopped parsley. Serve and enjoy!
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