Saturday, 26 June 2010

HAPPY HALIBUT on a bed of pepper risotto

Here’s a sublime fish dish that splashes your taste buds with a beautiful balance of Mediterranean flavours. It’s a perfect dinner on a summers evening and paired with the Queen of Hearts Delight, you’ll be in Mermaid/ Merman heaven, for a mouth-watering treat.

SERVES 4
FOR THE HALIBUT

Halibut 4 fillets
Dijon mustard 1 tbsp
Extra-virgin olive oil a splash

FOR THE PEPPER RISOTTO

Olive oil 2 tbsp
Red pepper 1 diced in 1cm cubes
Garlic cloves 3 crushed
Risotto Rice 160g rinsed in a sieve
Vegetable stock, hot 750ml
Sea salt and pepper
Butter 1 tbsp
Grated Parmesan 2 tbsp
Flat leaf parsley 2 tbsp
Belazu balsamic a splash

HEAT the oven to 200’/ Gas 6
BRUSH the halibut with Dijon mustard and splash with oil, bake for 15 minutes.
WARM oil in a heavy based pan and fry peppers and garlic for 2 minutes.
ADD the risotto and toss well to coat.
POUR in the stock in ladles, when absorbed add another, remember to stir all the while, for a creamy delicious texture, this should take around 23 minutes, taste towards the end.
STIR in the butter, parsley and parmesan towards the end of cooking.
SPOON onto 4 plates and place halibut on top.
SCATTER with seasonal leaves.
SPLASH with Belazu balsamic.

ENJOY! 

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