Ingreadient :

• 4 x 200g portions of halibut
• 25g butter
• 25ml veg oil
• Salt and pepper

Risotto

• 50g 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 shallots, peeled and diced
• 400ml chicken stock
• 100g Arborio rice
• 1 tbsp green Thai curry paste
• 75ml white wine
• 50ml double cream
• 100g brown crab meat, blitzed
• 200g white crab meat
• 25g grated parmesan
• 25g mascarpone
• 1 lime juice only
• Fresh coriander to serve

Direction :

1. In a large pan, melt the butter.
2. Fry the Thai paste and shallot, add the rice and coat.
3. Add the wine.
4. Infuse the chicken stock with the galangal and lemongrass for 2 minutes then spoon in the liquid a little at a time until all gone.
5. Keep stirring and simmer for 10 minutes.
6. Finish with the remaining butter, cream, crab, kaffir, lime, parmesan, mascarpone and lime juice. Season, sprinkle over coriander and chilli .
7. Pan fry the halibut in butter and oil then pop in the oven for 5 minutes.