Ingredients
(Serves six)
For the roasted tomato, cumin and garlic chutney
9 large tomatoes
1 shallot
1tbs garlic
1tsp cumin (dry roasted and coarsely ground)
2tbs olive oil
For the risotto
1 large butternut squash
Salt
1 shallot
150g arborio rice
125ml dry white wine
250ml chicken stock
40g butter
120ml olive oil
1 lemon
6 large John Dory fillets
Pepper
Method
Wash and core the tomatoes, then slice in half from top to bottom. Squeeze out the seeds and discard. Mince the shallot and add it to the tomato with the chopped garlic and cumin seeds. Toss the mixture with 2tbs of olive oil, salt and pepper. Lay the tomato (plus mixture) flat side down on a baking tray. Roast at 180°C for 25 minutes.
Peel the butternut squash and cut little squares from the flesh (set these aside). Use additional trimmings from the flesh to make a purée. Place the trimmings in salted water and boil until soft. Drain the water and purée in a food processor.
Warm 40ml olive oil in a heavy bottom stock pot. Add the diced shallot and soften for 2 minutes. Add the rice and stir to coat all the grains with olive oil. Deglaze the rice with the white wine, cooking until the wine is gone. Add the chicken stock half at a time and stir constantly, cooking for about 22 minutes. On the last cup of stock add the diced squash. When the rice has only a slight bite left to it and the stock has been absorbed, add the purée and 2tbs butter. Season with salt, pepper and lemon juice.
Rub each John Dory fillet with olive oil and season with salt and pepper. Place the fish on a very hot grill and cook for four minutes, before flipping it over to cook for an additional 2 minutes. Remove the fish and season with lemon juice. Serve with rice and tomato chutney.
Recipe by Surjan Jolly, executive chef at Curve Restaurant & Bar