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Ingredients

• 4x220g red mullet
• 200g mixed wild mushrooms
• 100g of onion finely chopped
• 200g of risotto rice
• 150ml of white wine
• 1Ltr of chicken stock
• 100g of parmesan cheese Grated
• 12 each green asparagus, peeled and blanched
• 250g butter
• Juice of a lemon
• 2 Tsp of chopped parley

For the Radish Salad

• Julienne of 2 Spring Onions
• Julienne of 1 Sweet Carrot
• Julienne of 1 bunch of Radishes
• Picked leaves of Flat Parsley
• Lemon Dressing

Method

1. Prepare all the ingredients for the radish salad and keep refrigerated.
2. Fillet and prepare the fish.
3. Prepare the wild mushrooms, cook. Keep some for garnish and chop the rest for the risotto.
4. For the risotto:
5. Sweat the onions for a few minutes in a little butter. Add the rice and sweat further. Deglaze with half of the white wine, reduce. Add the chicken stock a little at a time until cooked.
6. Season the fish with sea salt and black pepper.
7. Pan Fry the skin side first until nice colour then turn over for a few seconds.
8. Place the remaining butter in a pan and cook until nut brown colour. Deglaze with lemon juice (being very careful with spitting butter) and pass through a fine chinois add chopped parsley.
9. Finish the risotto: add a little white wine, chopped wild mushrooms, parmesan and butter to taste check for seasoning.
10. Dress the salad with the lemon dressing, check for seasoning.
11. Place the risotto on the plate then the fish, the garnish and the salad, finally the beurre noisettes and serve.

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4th November

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9th November

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