Kanpachi Risotto with Amaroso Sauce
Beautiful Baja Kanpachi fillets laid over a creamy garlic risotto simmered in amaroso sauce with capers, tomatoes and freshly chopped dill.
4 fl oz Capers (including juice)
24 fl oz White Wine
48 fl oz White Balsamic Dressing
1 fl oz creamed Garlic
add 8 lbs of 1 1/2 diced Hothouse Tomatoes - bring to a simmer with sauce.
12, 6-8oz Kanpachi portions
72 fl oz Fish Stock
16 fl oz Parmesan Cheese
1 qt 1/4 diced Tomato
4 fl oz Lemon Juice
8 fl oz Dill (chopped)
Balsamic Caper Sauce
Lay kanpachi portions out on baking tray with salt/pepper and a brush of garlic butter). Bake at 500 degrees F.
Simmer/stir in sauce. Cook Risotto.
Divide the Balsamic capper sauce out onto the platters. Place 3 fillets roast Kanpachi slices over down the center. Sprinke with chopped parsley. Serve and enjoy!