Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• 500g (1lb 1⅔ oz) line-caught pollock
• olive oil
• 40g (1⅜ oz) Arborio
• carnaroli, vialone nano or other risotto rice
• 1 minced shallot
• 1 sprig thyme
• ½ clove garlic
• leaves from 1 sprig of rosemary
• 500ml fish stock
• 10g (⅓ oz) grated Parmesan
• ½ tbsp olive oil
• 500g (1lb 1⅔ oz) Belgian or wild spinach
• 10g (⅓ oz) butter
• 1 minced shallot
• 100ml (3⅓ fl. oz) crayfish coulis (crayfish sauce made without cream)
• 100ml (3⅓ fl. oz) extra virgin olive oil
Pollock
Remove the fillets from the refrigerator 10 minutes prior to cooking. Season the pollock fillets with salt and pepper and sear them in a small amount of olive oil on the Princess Table Chef™.
Herb risotto
Sauté the shallot with garlic, thyme and rosemary in a bit of olive oil until the onions are translucent. Add the risotto rice and heat, stirring constantly, until all rice kernels are glossy. Deglaze with a few spoonfuls of warm fish stock. Lower the flame and continue to stir. Once the stock is absorbed, add a few more spoonfuls of warm stock. Repeat the above steps until the rice is al dente. As a final step finish the risotto by stirring in the grated cheese. Season to taste with salt and pepper.
Spinach
Rinse the spinach and centrifuge it dry. Remove the fibrous midrib by folding the leaf over the midrib and removing this rib with a little tug. Sauté the chopped shallot briefly in the wok with a little butter until it becomes translucent. Place the wok on high and briefly stir-fry the spinach.
Lobster vinaigrette
Mix the lobster coulis with olive oil and serve separately as a vinaigrette. Season to taste with salt and pepper.
Presentation; Place a 12cm pastry cutter (mould) in the middle of the plate. Fill the outer edge with risotto and place the stir fried spinach in the centre. Place the pollock on top. Drizzle a little vinaigrette on top.
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