Halibut with cockle risotto

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Dominic Chapman's halibut with risotto recipe offers a true taste of the sea, pairing luxurious halibut fillet with a risotto studded with sweet, meaty cockles.

First published in 2015




Halibut fillets


Parsley oil

  • 200g of parsley, English, picked
  • 100g of olive oil



  • Fine strainer
  • Thermomix


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
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
Combine the chicken stock and reserved cockle liquor in a pan and warm. One ladle at a time, gradually add the liquid, stirring every couple of minutes and allowing the rice to absorb each addition. Repeat until the stock is absorbed and the rice is al dente, then allow to rest for 5 minutes. Note you may not need all the liquid before the rice is cooked; taste the rice periodically until you're happy with the texture
  • 500ml 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, then keep warm
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
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
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

Get in touch

Please sign in or register to send a comment to Great British Chefs.