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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, August 8, 2011

Carrot fennel risotto with atlantic smoked salmon & bay scallops by Steven Dolby

(Serves 2 people)

INGREDIENTS
CARROT PUREE

4 Large carrots
Small handful cilantro (to taste)
1/2 Garlic clove
1 Cup Chicken stock
Salt & Pepper (to taste) Maldon sea salt
1 Tsp sour cream (optional)
1 Tbsp E V olive oil

RISOTTO

1 Tbsp Olive oil
1/2 Medium red onion
1/2 small Fennel
5 Cups chicken stock
110g Arborio rice
Small handful cilantro (to taste)
Fennel tops
130g Bay scallops / 1 tsp Olive oil
Fresno chili (to taste & garnish)
113g Atlantic smoked salmon
Fresh Parmesan cheese (to taste & garnish)
Small handful fresh Italian flat leaf parsley (to garnish)
Salt & Pepper (to taste) Maldon sea salt
1 Tsp Sour cream (to garnish)
Drizzle lightly with E V olive oil at the end





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