Roasted Halibut with Thai Crab Risotto
This dish of Roasted Halibut with Thai Crab Risotto is one of James's absolute favourites. The brown crab meat gives a great flavour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Kitchen scale
- Oven
- Stove
- Saute pan
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Spatula
- Plate
Ingredients
- 4 x 200g portions of halibut
- 25g butter
- 25ml veg oil
- Salt
- pepper
- 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
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