INGREDIENTS

INSTRUCTIONS

Risotto  Sweat the shallot in the butter for a couple of minutes, add
the rice,  season and cook until it starts to give off a nutty aroma.
Add the  stock a little at a time waiting until each addition has been
absorbed until more is added. When all the stock has gone draw the
rice away from the heat and stir in the rosemary. Enrichen with a
little butter and cream if desired.  Butter Sauce  2. Sweat the shallot
and nutmeg in about half an ounce of the butter  (refrigerate the rest
of the butter). Add the fish stock and reduce  until a third is left,
dice the remaining butter and gradually whisk  it into the boiling
sauce, check the seasoning and strain.  3. Sear the flesh of the fish
in a hot pan and then cook skin side up  under a reasonably hot grill
this should take 5-8 minutes.  4. To serve put some risotto in the
middle of the plate, fish on top  and surround with sauce.  Converted
by MC_Buster.  NOTES : Chef:Sonya Kidney  Converted by MM_Buster v2.0l.

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