Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pan-fried fillet of halibut with shellfish risotto, squid ink and oyster velouté – by Craig Wood

11 September 2006
Pan-fried fillet of halibut with shellfish risotto, squid ink and oyster velouté – by Craig Wood

INGREDIENTS

(serves four)

50g shallot brunoise
1 clove garlic, chopped
125g butter
400g carnaroli rice
200ml white wine
2 litres langoustine stock
100g grated Parmesan
500g mussels, cooked and shelled
400g cockles, cooked and shelled
20 langoustine tails, blanched and chopped
50g carrot brunoise
4x 170g halibut fillets
Olive oil
Salt and pepper
1 sachet of squid ink, diluted in 2 tablespoons of fish stock

For the oyster velouté
50g shallots, sliced
20g butter
200ml white wine
200ml Noilly Prat
500ml fish stock
200ml double cream
6 oysters

METHOD

To make the risotto, sweat the shallots and garlic in butter until soft. Add rice and cook for two minutes. Add wine and gradually add the hot langoustine stock until the rice is cooked. Then add the Parmesan, shellfish and carrot.

For the oyster velouté, sweat the shallots in a little butter, deglaze with white wine, add the Noilly Prat and reduce. Add the fish stock and double cream, return to simmer and remove from the heat. Add the oysters and liquidise and pass.

Pan-fry the halibut in a little olive oil for about two minutes on each side.

Place the risotto in the centre of the plate, put halibut on top and spoon the velouté around the plate. Drizzle squid ink on top of the velouté.

Craig Wood

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