A 'fishy' dinner suggestion from the 'Great British Chefs' website.

Halibut with cockle risotto

by

Dominic Chapman

Ingredients

4 halibut fillets

1 knob of butter

olive oil

lemon juice

salt

pepper

600g of cockles

1 carrot, chopped

1 shallot, chopped

150ml of white wine

1 bay leaf

3g of thyme

200g of parsley, English, picked

100g of olive oil

250g of risotto rice

65g of butter

1/4 onion, diced

1/2 garlic clove, chopped

125ml of chicken stock

75ml of white wine

chives, chopped

lemon juice

salt

pepper

Method

Begin by preparing the cockles. Heat a pan on the hob and add the cockles and remaining ingredients. Place a lid on the pan and cook until they have opened. Allow to cool, remove the meat from the shells and strain and reserve the cooking liquid

600g of cockles

1 carrot, chopped

1 shallot, chopped

150ml of white wine

1 bay leaf

3g of thyme

2

For the parsley oil, blanch the parsley for 4 minutes, then immediately drain and refresh in iced water. Squeeze out as much water as possible from the parsley and blend in a Thermomix or blender with the oil. Pass through a sieve to achieve a clear green oil

200g of parsley, English, picked

100g of olive oil

3

To cook the risotto, brown off 15g of the butter slightly in a large pan, then add the rice. Cook until the rice starts to colour, then add the onion, garlic, salt and pepper. Cook out for 2 minutes, then add the white wine and reduce

15g of butter

250g of risotto rice

1/4 onion, diced

1/2 garlic clove, chopped

salt

pepper

75ml of white wine

4

One ladle at a time, gradually add the chicken stock followed by the cockle stock (reserved cooking liquor), stirring every couple of minutes and allowing the rice to absorb each addition of liquid. Repeat until the stock is absorbed and the rice is al dente, then allow to rest for 5 minutes

125ml of chicken stock

Add the cockles to the risotto and stir in the remaining 50g of butter until rich and creamy. Check the seasoning and stir in some lemon juice and chives

chives

lemon juice

50g of butter

6

Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillets over, add a knob of butter to the pan and cook for another minute or so, or until they reach an internal temperature of 42°C. Season the fillets and finish with lemon juice

olive oil

1 knob of butter

salt

pepper

lemon juice

4 halibut fillets

7

To serve, divide the risotto onto plates and place the halibut fillets on top. Garnish with coriander leaves and drizzle with parsley oil before serving

coriander leaves