Halibut fillets with pea and leek risotto with serrano ham.

Ingredients

• 4 Moray Seafoods Halibut fillets.
• 1 table spoon Sunflower oil.
• 30g butter.
• 4 air cured slices of ham (e.g. Serrano).
• Salt and pepper mill.
• Sea salt and Extra virgin olive oil.
• Risotto.
• 150g Arbori Rice.
• 2 tbs Finely chopped onion.
• 2 tbs Small dice of leeks.
• 1tbs Olive oil
• 80g Petit pois
• 700ml Fish or vegetable or chicken stock
• 100ml Dry white wine (Optional)

Preparation

1. If halibut fillets are frozen defrost in fridge using package guidelines ready for cooking.
2. Pre-heat oven at 80C. Take two sheets of baking parchment cut to fit evenely on a flat oven tray. Wipe some oil on each sheet of parchment using a sheet of kitchen roll. Place one sheet on oven tray and lay your 4 slices of ham on, lay the second sheet of parchment on top of ham and place another thin flat tray ontop to keep ham flat.
3. Place in oven to dry until crisp for approx 45mins-1hr. Chef Says: This can be done a few days in advance and stored in an air tight container.
4. Chop onion and dice leek ready for risotto.

Cooking Directions

1. Risotto: In a medium sized sauce pan place olive oil and 10g of butter and melt, add onions and leeks and sweat until soft over a low heat. Don't let them brown.
2. Add rice and stir for a minute until all grains are coated with the butter and oil. (Put stock in a jug and heat up in microwave until very hot). Turn up heat a little for risotto, add wine at this stage if using, bring to boil and cook until all wine has been absorbed stirring all the time. Start to add very hot stock a ladle at a time and stirring all the time until absorbed, add another ladle and continue process. Remove risotto from heat when you have approx one ladle full remaining.
3. Preheat frying pan, add sunflower oil. Lightly season patted dry fish on skin side, place skin side down in pan and cook for approx 4 mins over a medium heat. Place peas in a suitable microwave dish and heat through in micro wave.
4. Place risotto onto low heat and add last ladel of hot stock and peas, when cooked the rice should just have a small bite left in it, add 20g of remaining butter and stir in, remove from heat and keep warm.
5. Turn fish over and cook for another 3 minutes, towards the last minute add 30g of butter and use to baste fish, turn down heat if required. Fish will be ready if skin comes away from meat easily or use a temp probe, core temperature reaches 60C approx.
6. Remove skin from fish and season with sea salt, arrange risotto, fish and broken up pieces of ham on plate, drizzle with some extra virgin olive oil and serve.