Tarago Cheese
Tarago Jensen’s Red Potato-Style Risotto
Recipe / Chef Adam Bastian from Max’s Restaurant, Red Hill
Serves: 4
Fish Stock
1kg fresh fish bones, rinsed & drained
750mL white wine
2 bay leaves
Bunch thyme, chopped
1 carrot, chopped
1 onion, chopped
2 celery sticks, chopped
1 fennel bulb, chopped
350mL thickened cream
250g Tarago Jensen’s Red cheese, diced
3 large potatoes, diced into small 2–3mm-size cubes
Cracked pepper
1 tsp lemon juice
Fish of choice, such as whiting or trout
Handful chives, chopped
Place all fish
