Pan Seared John Dory with Seafood Risotto

Thu, 2 May 2019

Ingredients for 4

160g John Dory Fillet

400g Risotto

1 glass white wine

2 shallots finely diced

1 clove of garlic finely diced

1 litre of fish stock

12 cooked mussels

80g Calamari rings

8 Prawns cut in half

40g grated Parmesan

40g garden peas

8 baby asparagus

1 chopped  tomato without skin or seeds

Chopped parsley, chives

Method

1. Fry the shallot and garlic in some olive oil until it is soft. Now add the risotto rice and fry it with the onions for 2 minutes so it takes on the flavour. Now add 250 ml of fish stock to the risotto and let it absorb into the rice. Repeat this 3 more times. It should take about 20 minutes.
2. Now add the seafood and all your other ingredients to the pot of risotto and let it cook for 5 minutes stiring it often.
3. In a very hot frying pan add some olive oil. Season the John Dory with salt and pepper and fry for about 3 minutes on each side.
4. Place the risotto on to a large plate and then place your fillet of John Dory on top. Serve with a glass of Pinot and a wedge of lemon.