34 The Times Magazine
this will take around 10 minutes. The
fish is ready when you can easily peel
away the skin from the fillets without
any resistance.
6 Add the mussels and chorizo to the
risotto along with more hot stock and
continue to stir until the rice is cooked
and has a very slight bite to it (risotto
rice usually takes around 20 minutes
to cook).
7 Stir in the crème fraîche, followed by
the parmesan, herbs, lemon zest and
juice. Season it to taste with salt and
pepper if you wish. Spoon the risotto
between two warm serving dishes and
carefully place a fillet of halibut alongside.
Luke French is head chef of Jöro
restaurant, Sheffield (jororestaurant.co.uk)
MICHAEL CAINES
SEAFOOD LINGUINE
Serves 2
Fresh, light and simple – and perfect
for that Lady and the Tramp-style
moment. It’s the fresh herbs that really
make this one sing so don’t be tempted
to skip them or, heaven forbid, use dried.
- 150g linguine
- 25ml olive oil
- 50g onion, finely chopped
- 1 clove garlic, finely chopped
- 200g tomatoes, chopped
- 14 mussels
- 14 clams
- 4 king prawns
- 8 queen scallops
- 15g basil, chopped
- 10g mint, chopped
- Salt and pepper
1 First, cook the linguine and refresh
with cold water. Meanwhile, cook the
onion in half of the olive oil until soft
and transparent. Add the garlic and cook
for a further 2 minutes, then add the
tomatoes and cook for 20 minutes.
Season and when cooked set to one side.
2 Place the remaining olive oil in a hot
pan and add the mussels and clams and
cover with a lid. After 1 minute shake the
pan and after a further 2 minutes remove
the lid and add the tomato sauce. In a
separate pan, fry the prawns and scallops
for 1-2 minutes, until just cooked.
3 To serve, add the mussels, clams, tomato
sauce, prawns and scallops to the cooked
linguine and finish heating through. Stir
in the herbs and serve immediately.
lympstonemanor.co.uk