Diamond Cut Barracuda on Tomato and Romano Risotto with Grilled Aubergine and Semi Dried Tomatoes.

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[font "Arial, Helvetica, sans-serif"][#000000][size 2][b]Ingredients (serves 1)[/size][/#000000][/font]

[font "Arial, Helvetica, sans-serif"][#000000][size 2]150g ‘Diamond Cut’ Barracuda Portion
1x 2cm Thick Slice Aubergine
3-4 Semi Dried Tomatoes
50ml Red Wine
1 Strip Courgette Peel
50g Risotto Rice
10g Finely Diced Onion
1 Clove Diced Garlic
60ml Tomato Juice
50ml Fish Stock
15g Grated Romano Cheese
25ml Olive Oil
2 Sprigs Finely Chopped Rosemary
10ml Balsamic Vinegar
5g Raw Sugar
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[font "Arial, Helvetica, sans-serif"][#000000][size 2]Season fish, brush with olive oil then grill both sides until cooked. Season aubergine and soak in olive oil for 5 minutes, then remove and grill till cooked. Blanch courgette strip in boiling water to soften, keep to one side. Bring wine to boil, add semi-dried tomatoes then remove from the heat and leave to cool. Heat 10ml oil in a small pot and cook the Rice, onion and garlic for a few minutes. Add a little tomato juice and stock and stir until absorbed by the rice, then continue adding juice and stock slowly and stirring until all but 10ml of juice remains. Season and remove from heat then stir in cheese until melted and well mixed. Mould the risotto in a ring with the courgette strip on top of the grilled aubergine on the plate. Place fish on top. Heat remaining oil with the drained tomatoes, vinegar, sugar, tomato juice and seasoning. Drizzle around plate and arrange tomatoes. Sprinkle fish with chopped rosemary and serve.[/size][/#000000][/font][/size][/size][/#000000][/font][/b][/size][/#cc0000][/font]
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