Pan Fried Halibut with a Basil Pesto Risotto and Crispy ProscuittoPosted on in European, Fish & Seafood, Recipes
I blinking well love Risotto. Basically it can be anything you want, rich and earthy with wild mushrooms, fresh with pea and mint or tangy with roasted tomato but this simple Pesto Risotto was just the perfect match for pan fried Halibut. This recipe will serve 2.
For the Pesto
60 g of Basil
2 Garlic Cloves
2 tbs Grated Parmesan
50 g Pine nuts (gently toasted in a dry pan for about 2-3 minutes)
150 ml Good Olive Oil
Juice of about 1/4 of a lemon
Pinch of Salt and Pepper
This is a tough one…… Whack it in the blender ans give it a whiz up until its nice and smooth..
For the Risotto
200 g Arborio Rice
2 Banana Shallots finely chopped
1 Clove of Garlic
1 Pint of Chicken Stock (keep it in a pan just under boiling)
30 g Parmesan
Knob of butter
Salt and Pepper
Proscuitto to dress plate (dry fry in the pan using the base of another pan to keep it flat. It will take about 1-2 minutes once done place it on kitchen paper to crisp up)
1. In a pan gently sweat off the onion and garlic in a little olive oil then add your rice and stir for a couple of minutes until the rice turns slightly opaque. Then start ladling in the chicken stock one ladle at a time. Keep stirring and adding the stock when its almost all absorbed by the rice. Its important to keep stirring to make sure you get that beautiful creamy rich finish.
2. Cook until the rice is just under done with a very slight bight to it then add 2 tbs of Parmesan and the same of your Pesto and give it a good stir.
3. Season the Halibut with a little sea salt and cook on the skin side in a little oil until the fish is cooked about 1/2 to 3/4 of the way through. Once you reach that stage turn it over and turn the heat down and finish the cooking dropping in a couple of knobs of butter and basting the fish until done.
4. Let the fish rest for a couple of minutes before piling on a ladle of Risotto in to a bowl. Top with the fish and your crispy proscuitto. Spoon over a little Pesto and finish with a few drops of olive oil and serve.