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crab risotto and sea bass over red cabbage purée

my French, German, Italain, Japanse Fusion all for one lunch plate...

- dungeness crab risotto (seasoned with peperoncino, pecorino romano)

- spinach kale purée (infused with wasabi, mirin)

- sauteed carrots and zucchini

- red cabage apple purée (cooked first in classic german style)

- pan roasted seabass (classic french)

"Risotto, Italian: [riˈzɔtto], from riso meaning "rice" is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Risotto in Italy is normally a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course." -- Wikipedia

"German Red Cabbage (Rotkohl) is a popular German side dish that is very easy to make from scratch! It tastes so aromatic with a distinctive sweet and slightly sour flavor and makes a perfect side for a roast dinner together with spaetzle or potato dumplings." -- Plated Cravings

© Faisal Hoque
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