The Times Magazine 33LUKE FRENCH
HALIBUT WITH MUSSEL
AND CHORIZO RISOTTO
Serves 2I made this for my wife on our first
Valentine’s Day and now every one
since. Aromatic and delicate with
punchiness from the jewel-like chorizo,
it’s a real winner. Brining the fish both
seasons it and firms up the flesh, but
it is not entirely necessary.For the halibut- 50g table salt
- 2 x 140g skin-on halibut fillets
- Sunflower or vegetable oil
for cooking
For the risotto- 10g unsalted butter
- 1 banana shallot, finely diced
- 1 small pinch of saffron
- 150g carnaroli risotto rice
- 1 litre hot chicken stock (alternatively
vegetable or fish stock is fine) - 20 cooked mussels with their juices
(alternatively use fresh if available) - 60g ibérico chorizo, diced
- 1 tbsp crème fraîche
- 40g parmesan, grated
- 10g chives, finely chopped
- 5g flat-leaf parsley, finely chopped
- Zest and juice of 1 lemon
- Extra virgin olive oil (optional)
1 Begin by making a salt brine for
the halibut. Whisk the table salt into
500g cold tap water until dissolved,
place the halibut fillets into the brine
and place in the fridge for 10 minutes.
2 Remove the halibut fillets from the
brine and rinse well under cold running
water, then pat dry with kitchen paper
and set aside on a lightly oiled baking
tray while you make the risotto.
3 Preheat the oven to 150C/Gas 2. To
cook the risotto, melt the butter in a
medium-sized saucepan over a gentle
heat and add the diced shallots and
saffron. Cook, stirring regularly to avoid
them catching on the bottom of the pan,
until the shallots are soft and translucent.
4 Add the rice and stir it in so it begins
to gently toast and absorb the butter,
then add a ladle of hot stock and stir
it in. As the rice begins to absorb the
stock, add another ladle, while stirring
continuously. Repeat this process until
the rice has taken three quarters of the
stock and is almost cooked.
5 Meanwhile, place the fish into the
preheated oven until it is just cooked:Eat!
FOOD LOVERS
PHOTOGRAPHS Romas Foord