Popcorn? Gal Kaspers with a twist for a risotto dish you haven't seen

Moroccan Fish Dumplings Fried on Root Cream and Spicy Pepper Sauce | Eliav Sasson

Ingredients:

For the yellow velouté: 3 parsley roots, diced, 3 celery stalks, half a leek, 2 garlic cloves, fillets from one lemon, 1/4 cup olive oil, 2 bay leaves, 4 allspice berries, half a hot pepper, 4 cups water, 2 saffron threads, turmeric, salt, black pepper, 2 tbsp heavy cream.

For the fish stew and red sauce: 5 medium pieces of sea bass (locus), 2 bell peppers, 1 hot pepper, 6 garlic cloves, 3 dried apricots, lemon fillets, 1 cup water, 1 tbsp paprika, olive oil, 1/2 tsp each of turmeric, white pepper, and cumin, salt, 2 cups fresh cilantro.

For the dough: 3 cups flour, 1/2 tsp baking powder, 1 tsp salt, 1 tsp ground coriander, 1/2 tsp black pepper, 1 tbsp vinegar, 2 tbsp oil, 2 eggs, 1/2 cup water, oil for frying.

Preparation:

1. Yellow velouté: Cook parsley root, celery, leek, garlic, lemon, oil, bay leaves, allspice, and hot pepper in 4 cups of water until soft. Season with saffron, turmeric, salt, and pepper. Remove dry spices, blend until smooth, and strain twice. Add heavy cream and adjust seasoning.

2. Fish and sauce: Fry bell pepper, hot pepper, garlic, apricots, and lemon for 15 minutes. Add water, cover, and cook for 10 minutes. Add paprika and oil, cook for another 15 minutes. Sprinkle with cilantro and place the fish. Mix oil with paprika, turmeric, white pepper, and cumin, and pour over the fish. Add more cilantro and cook on low heat for 40 minutes.

3. Dough and dumplings: Knead the dough and let it rest. Cool the stew, separate fish from sauce. Blend the red sauce until smooth. Roll out the dough, cut into squares, place a piece of fish in the center, fold into a triangle, and seal. Fry until golden.

4. Plating: Spread the yellow velouté on a plate, add a spoonful of red sauce, and top with the crispy dumplings.

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Ptitim Risotto in Sweet Corn Cream and Chili Popcorn | Gal Kaspers

Ingredients:

For the ptitim: 1 cup flour, 1 egg yolk, 3/4 cup water.

For the cream: kernels from 2 corn cobs, 30g butter, salt, pepper, a pinch of nutmeg, 100ml heavy cream.

For the popcorn: a bowl of ready-made popcorn, 1 tbsp spicy harissa.

Preparation:

1. Ptitim: Process flour, yolk, and water into a dough. Refrigerate for 20-30 minutes. Grate on a coarse grater, dust with flour. Toast in a dry pan until golden and fragrant. Boil in salted water until soft.

2. Cream: Sauté corn kernels in butter for 4-5 minutes, season. Add cream and cook until very soft. Blend and pass through a fine sieve for a velvety texture.

3. Risotto: Combine ptitim with the corn cream, cook for 1-2 minutes until thick.

4. Popcorn: Mix hot popcorn with harissa, dry in the oven at 150°C for about 5 minutes.

5. Serving: Place a generous layer of risotto in a bowl, garnish with cilantro and chili slices, and top with the harissa popcorn.