SAFFRON RISOTTO, ROASTED SCALLOP, BABY CARROTS, WILTED BABY SPINACH, CAVIAR & BROCCO CRESS

Ricetta di James Larkins

Medium

SAFFRON RISOTTO, ROASTED SCALLOP, BABY CARROTS, WILTED BABY SPINACH, CAVIAR & BROCCO CRESS

Ingredienti

Ingredients for the roast halibut & scallop mousse

120g halibut fillet
200g scallops
1 egg white
50 ml double cream
150g risotto rice
1 pint of fish stock
1 bunch dill
1 clove of garlic
1 onion finely diced
50 ml bottle of Truffle oil
1 bunch baby carrots
100g baby spinach
1 beef tomato
Block of butter
Sea salt flaked | cracked pepper

Preparazione

For the scallop mousse Use 100g scallop meat, 1/2 egg white, 50ml double cream, blend together until smooth and firm. Peel the tomato and remove the seeds of two tomatoes then finely dice, finely chop the flat leaf parsley and fold both gently through the scallop mousse. Skin the halibut, spread the mousse across the halibut about 1cm -2cm thick set aside. Gently peel the baby carrots and poach until just soft, pick wash and wilt the baby spinach in a knob of butter. Cook the risotto as per instructions add a big pinch of saffron to the mix set aside. Cook the Halibut through the oven for about 12mins on 170c or until just firm. Whist the halibut is cooking pan sear your scallops until firm with butter and sea salt. For Plating Place the risotto in the middle of the plate allow to run out, then drain and place the spinach in the centre with the halibut on top. Then place the scallops around the halibut, place the baby carrots on top of the halibut with the picked Brocco cress or herb of your choosing. To finish add the caviar tot the tops of the scallop's drizzle with a little olive oil and serve Note, test the scallop mousse before applying to the fish, place a teaspoon of the mousse into simmering water until cooked it should not break up. You can also use Haddock or seabream for this dish both would work well.