Gremolata Crusted Halibut on Beetroot Risotto

Ingredients

•  2 halibut portions
•  1 tbsp olive oil
•  Mixed leaves, to serve

For the Risotto:

•  1 tbsp olive oil
•  1 large shallot, diced
•  1 clove garlic, chopped
•  1 lean rasher smoked bacon, chopped
•  150g arborio or risotto rice
•  50ml white wine
•  350ml hot reduced-salt chicken stock
•  40g frozen peas
•  2 cooked beetroot, peeled & diced

For the Gremolata:

•  Handful fresh breadcrumbs
•  1 tsp chopped parsley
•  ½ clove garlic, crushed
•  Zest of ½ small lemon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Mix all the gremolata ingredients together and set aside.
2.  To make the risotto, heat the oil in a heavy based saucepan. Add the shallot, garlic and bacon and fry for 2 mins, until the shallot has softened and the bacon is cooked.
3.  Add the rice and cook gently for 1 min until coated in the shallot and bacon mixture.
4.  Add the wine, stir continuously and simmer until it’s completely absorbed.
5.  Add a ladleful of stock and simmer, stirring continuously, until all the liquid has been absorbed. Continue to add stock in this way until it’s all been added.
6.  When the rice still has a little bite left in it, add the peas and beetroot, and warm through.
7.  Pre-heat the grill to medium-high. Grill the halibut on both sides until the fish is cooked. Remove the grill pan from the heat.
8.  Sprinkle the gremolata over the top of the halibut. Drizzle with olive oil and return to the grill until the topping is golden.
9.  Serve the halibut with the risotto and salad leaves.