Sea Perch On A Bed Of Risotto With A Morel Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• olive oil
• 2 sea perch fillets (if they are large 1 and cut it in half)
• 1 tablespoon olive oil
• 20 g butter
• 1 leek, sliced
• 2 garlic cloves, crushed
• 6 swiss brown mushrooms, chopped into small pieces
• 15 g butter (extra)
• 1/2 cup risotto rice
• 2 cups water
• 50 ml dry wine
• 1 teaspoon chicken stock powder
• 2 teaspoons truffle oil
• 1/2 cup frozen peas
• 1 tablespoon olive oil
• 1 teaspoon truffle oil
• 1 tablespoon shallot, finely chopped
• 1/2 cup dry wine
• 1 teaspoon chicken stock powder
• 1 cup cream
• 2 1/2 tablespoons morels, finely chopped
• pepper
• 1 teaspoon cornflour (heaped)

Recipe

• 1 risotto.
• 2 heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. remove to a bowl and set to one side.
• 3 melt the extra butter in a pan add risotto and stir to coat risotto in butter. add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
• 4 in the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
• 5 sauce.
• 6 heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
• 7 turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
• 8 add the chopped morels and pepper to taste. mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
• 9 sea perch.
• 10 heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
• 11 to serve: spoon risotto onto a plate top with fish fillets and drizzle sauce over.