We use cookies to ensure that we give you the best experience on our website. Click continue if you're happy to receive all cookies on coffeeandvanilla.com website.

Continue

Seaweed Wrapped Pouting with Curry Sauce and Pumpkin Risotto

Posted on: 8th May 2009

[adapted from recipe by Chef Vincet Binet, published in Dominica Food & Drink guide]

Caribbean pumpkin risotto with curry pouting wrapped in seaweed

INGREDIENTS

for the seaweed wrapped pouting

  • 6 pouting/pout fillets or  6 portions of other white fish such as grouper or coley, 600-900g
  • 6 roasted seaweed wraps / sushi wraps
  • sesame oil to brush
  • sesame seeds to sprinkle
  • sea salt
  • black peppercorns

for the curry sauce

  • 1 cup double cream
  • 1 tbs Caribbean curry powder (medium hot)
  • sea salt

for pumpkin risotto

  • 3 cups of easy cook short grain rice
  • 6 cups of water
  • 1kg piece of pumpkin, I used butternut squash (peeled, de-seeded and cubed)
  • 2 onions (cubed coarsely)
  • 1 garlic head (crushed with side of knife blade, peeled)
  • ¼ bunch of fresh thyme or ½ tbs dried thyme
  • sea salt
  • black peppercorns
  • ½ cup double cream
  • 3 tbs oil (I used Carotino)

EQUIPMENT

  • large baking tray lined with non stick Teflon sheet
  • small non stick saucepan to cook sauce
  • large non stick pot with cover to cook rice
  • large non stick frying pan/wok
  • silicone brush

METHOD

  1. In a wok sauté cubed pumpkin, onions, thyme and garlic on oil, until soft and falling apart.
    In mean time cook rice with water in a large pot. When rice is ready stir in pumpkin mixture, cream and cook some move over low fire until well combined, season to taste with salt and freshly ground pepper. Remove thyme stems if necessary.
  2. When vegetables and rice are cooking preheat oven to 190°C (374°F).
    Place each pouting fillet on the end of seaweed wrap, season with salt and pepper and roll like sushi. Place on baking tray, brush with sesame oil, sprinkle with sesame seeds. Bake for about 15-20 minutes.
  3. To prepare sauce, heat over low fire cream in a saucepan, add curry powder and salt to taste. Once it is bubbling and is well combined, remove from fire.
  4. Share risotto and fish to the plates together with the sauce and enjoy.

Serve 6 people.

NOTES

Add a little bit of milk or water if sauce is too thick and cook some more.
Garnish with sprigs of thyme or some fresh vegetables such as tomatoes or cucumbers.
Taste good also with couscous instead of risotto.

© ALL TEXT & IMAGES FROM THIS SITE ARE SUBJECT OF COPYRIGHTS. PLEASE, CONTACT ME TO DISCUSS TERMS & PRICING BEFORE REPOSTING ANY MATERIAL. UNAUTHORIZED USE OR REMOVAL OF OWNERSHIP INFORMATION FROM THE IMAGES IS STRICTLY PROHIBITED.


Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design, SEO & photo retouching. You can connect with her via Google+.

Margot's Stores

Coffee & Vanilla's photos for sale Coffee & Vanilla's crafts for sale

Comments

  1. oooh, i love the seaweed idea!

  2. This dish is boom! I’d recomend it to all fish lovers!

  3. This is a great site, I love the theme you are using. I Stumbled it for you and bookmarked it on Digg.

  4. Interesting one here. :) Love the combination. :)

  5. You inspired me to make pumpkin risotto myself.  (That and 2 pumpkins I just baked.)  Sorry to hear about the need for the epis, but very glad you have them.  If you haven’t already, check out Kyle Dine’s music; great resource for little ones adjusting to food allergies.

  6. Thank you Libby!!! I will check it out. We still have no EPI pen, need to go through some training first… Glad I have inspired you to make pumpkin risotto :)

Leave a Reply

This site support Gravatars (globally recognized avatar images visible next to your comments).