Ingredients

Ingredients For the smoked haddock risotto

• 2 tbsp olive oil

• 50g/2oz butter

• 1 onion, peeled, finely chopped

• 250g/9oz smoked haddock fillets

• 100g/3½ peas

• 250g/9oz Arborio rice

• 500ml/17½fl oz boiling water

• 4 tbsp freshly grated parmesan

• salt and freshly ground black pepper

For the halibut and langoustines

• 4 x 300g/10½oz halibut fillets

• 8 langoustine tails, shells removed and reserved for the shellfish froth (see below)

• salt and freshly ground black pepper

• 1-2 tbsp olive oil

For the shellfish froth

• 1 tbsp olive oil

• 50g/2oz butter

• 8 langoustine shells (see above)

• 1 onion, peeled, roughly chopped

• 1 carrot, peeled, chopped

• 1 fennel bulb, peeled, chopped

• 2 fresh bay leaves

• 2 tbsp tomato purée

• splash of whisky

• 1 litre/2 pints water

• 250ml/9fl oz cream

• few sprigs fresh chervil, to garnish

Description

Recipe Uses 2 Tbsp Olive Oil , 50g/2oz Butter, 1 Onion, Peeled, Finely Chopped , 250g/9oz Smoked Haddock Fillets, 100g/3½ Peas, 250g/9oz Arborio...

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