Halibut with cockle risotto
- Main
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Halibut fillets
- 4 halibut fillets
- 1 knob of butter
- olive oil
- lemon juice
- salt
- pepper
Cockles
Parsley oil
- 200g of parsley , English, picked
- 100g of olive oil
Risotto
- 250g of risotto rice
- 65g of butter
- 1/4 onion , diced
- 1/2 garlic clove , chopped
- 500ml of chicken stock
- 75ml of white wine
- chives , chopped
- lemon juice
- salt
- pepper
To serve
Equipment
- Fine strainer
- Thermomix
Method
1
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
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
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
5
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
- 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
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Halibut with cockle risotto
