About the Recipe
This dish of Roasted Halibut with Thai Crab Risotto is one of our favourites. The key to a great risotto is to ensure it is not too thick. The brown crab meat gives a great background flavour.
Ingredients
4 x 200g portions of Halibut
25g Butter
25ml Rapeseed Oil
Sea Salt and freshly Ground Black Pepper
For the Risotto:
75g Butter
1x 5 cm Ginger, peeled and diced
 1 Lemongrass stalk, thinly chopped
2 Kaffir Lime Leaves, remove stalk and thinly slice
1 Red chilli, chopped
1 Garlic clove, peeled and chopped
1 Shallot. peeled and diced
400ml Chicken Stock
120g Arborio rice
1 Tbsp Green Thai Curry Paste
75ml White Wine
50ml Double Cream
100g Brown Crab
200g White Crab
25g grated Parmesan
25g Mascarpone
1 Lime juice only
Fresh Coriander to serve
Preparation
Firstly, in a pan infuse the Chicken Stock with the Ginger and Lemongrass by boiling for 2 minutes
In a frying pan melt 50g of Butter over a medium heat
Add the Lime Leaves, half the chopped Chilli, Garlic, Shallot and Thai Green Paste
Fry for 2-3 minutes
Add the Rice and mix together to ensure it is fully covered in Butter
Add the Wine and bring to the boil
Then simmer for a couple of minutes
Spoon in the infused Chicken Stock a little at a time
Keep stirring and simmer for 12 minutes until fully absorbed
Finish with the remaining Butter, Cream, Crab, Parmesan, Mascarpone and Lime juice.
Season to your taste
Preheat the oven to 180 degrees C
Pan fry the Halibut in Butter and Oil then pop in the oven for 5 minutes
Divide the Risotto on to your serving plates and top with the Halibut
Sprinkle over Coriander and remaining Chilli