Planning on hosting a dinner party to impress? Here’s an elegant recipe by Chef Jean-Pierre from the Polo Club Restaurant.
Ingredients for the fish
250g x fresh fish fillet
25g x unsalted butter
50ml x white wine
2g x Maldon salt
1g x white pepper
2g x fresh thyme, chopped
2g x fresh Italian parsley, chopped
1 x lemon, cut in half
Method
Heat a pan till it starts to smoke, then add the butter to the pan. Once the butter has melted, add the fish to pan and sear both sides. Now add the white wine, thyme and parsley to the pan, then sprinkle over the fish the salt and pepper with the juice of half a lemon. Now that the fish is browned all around, place the fish in a baking tray and pour the sauce from the pan over the fish and bake in the oven at 180 degrees Celsius for 6 minutes.
Ingredients for risotto
50g x arborio rice
20g x red onion, chopped fine
50g x peas
40g x parmesan, grated
3g x Maldon salt
2g x white pepper
25ml x cream
50ml x white wine
250ml x vegetable stock
10g x garlic, thinly sliced
20ml x olive oil, extra virgin
Method
In a stock pot, heat the pot and then add the oil. Now add the onions, garlic and arborio rice to the pot. Keep stirring until it the rice starts to brown. Now add the white wine, salt and pepper to the rice and keep stirring. Once all the wine has been absorbed, add 50ml of vegetable stock at a time to the rice, only add more stock once the first batch of stock has been absorbed. After about 8 minutes the risotto will be cooked and you can now add your peas, parmesan and cream to the rice.
To plate, place the risotto in the middle of the plate and the fish on top of the risotto. Garnish with the other half of the lemon.