This advertisement has not loaded yet, but your article continues below.
Halibut and spring pea risotto
4 x 6 oz halibut filets
1/2 cup (125 mL) heavy cream
2 oz (58 g) snow peas
4 cups (1 quart) chicken stock
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) butter, divided
1 medium shallot, chopped (about 1/2 cup)
1 1/2 cups (375 mL) Arborio rice
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) English peas
1/4 cup (60 mL) grated parmesan cheese
1 tbsp (15 mL) Italian parsley, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Pea tendrils or micro greens, for garnish
1/2 lemon
In a small frying pan, heat heavy cream to a simmer with the snow peas in it over low heat. When the snow peas are tender, remove from the heat.
Allow the snow pea and cream mixture to cool slightly, transfer to a blender or food processor and blend till smooth. Spatula out the purée and set it aside for use later in the recipe.
This advertisement has not loaded yet, but your article continues below.
Set oven to 400 degrees Fahrenheit. Heat an oven-safe frying pan with 1 tbsp of oil. Pat fish dry and season with salt and pepper. Sear in the hot pan, skin side down, for three minutes over medium-high heat. Then flip the fish over. Place the pan in the oven to finish cooking (approximately 10 minutes).
Remove from the oven to rest in the pan for three minutes.
In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
In a large, heavy-bottomed saucepan, heat the oil and 1 tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot. Sauté for 2-3 minutes or until slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so until there is a slightly nutty aroma. Make sure not to let the rice turn brown. Add the white wine and cook while stirring, until the liquid is fully absorbed.
This advertisement has not loaded yet, but your article continues below.
Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are al dente.
They should be tender but still firm to the bite, without being crunchy. Stir in the snow pea purée and English peas. Cook till desired consistency has been reached. Stir in the remaining tablespoon of butter and the parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
Spoon out the risotto into bowls and lay the cooked halibut on top of the risotto. Squeeze some fresh lemon over the dish and garnish with pea tendrils or micro herbs.
Chef’s note: Although many risotto recipes say to stir constantly, this can change the texture of the rice and make it gluey. After adding a ladle of hot stock, stir every once in a while to incorporate the liquid and keep the rice from sticking to the pot and scorching. If you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, often stirring until it’s absorbed.
Serves 4.
