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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
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
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
75ml of white wine
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
50g of butter
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
1 knob of butter
4 halibut fillets
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
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