Oven-roasted white fish fillets on risotto

Recipe ingredients

• 4 x 3 oz. (4 x 100g) John dory fillets
• Sufficient quantity, Irresistibles olive oil*
• Salt, freshly ground pepper to taste
• Chardonnay mousse
• 5 tsp. (25 mL) unsalted butter*
• 2 peeled, finely chopped shallots
• 3 mushroom caps, sliced
• 1/2 Irresistibles bay leaf*
• 1 thyme sprig
• 1 1/2 cups + 5 tsp. (400 mL) Chardonnay wine
• 1 1/2 cups + 5 tsp. (400 mL) fish fumet or broth
• 1/2 cup (125 mL) 35% cream*
• Salt and pepper to taste
• Risotto
• 4 saffron threads
• 1 Tbsp. (15 mL) white wine
• 4 tsp. (20 mL) Irresistibles olive oil*
• 1 small shallot, minced
• 1 small garlic clove, minced (optional)
• 4 oz. (120 g) Arborio rice
• 1 rosemary sprig
• 1 thyme sprig
• 1 1/4 cups (310 mL) chicken broth*
• 4 tsp. (20 mL) 35% cream*
• 4 tsp. (20 mL) chopped chives
• 3/4 oz. (20 g) grated parmesan
• Salt and pepper to taste
• Garnish fried leeks (optional)

Preparation

Kingklip
Preheat the oven to 450°F (230°C).
Season the fish fillets with salt and pepper. In a frying pan, heat the olive oil and quickly sear the fillets on both sides. In an oven-proof dish, place the fish fillets and cook in the oven for 4 minutes.
Chardonnay mousse (sauce)
Sweat the shallots and mushrooms with the bay leaf and thyme in the butter, but do not allow to brown.
Pour in the Chardonnay wine, bring to a boil and reduce to 90 mL (6 Tbsp.). Add the fish fumet or broth, bring to a boil and reduce to 250 mL (1 cup).
Add the cream, bring to a boil and heat for 3-4 minutes; strain the liquid. Season.
Risotto
Soak the saffron threads in the white wine. In a frying pan, heat the olive oil. Add the shallot and garlic and cook for 1 minute. Add the Arborio rice, rosemary and thyme.
Pour in half the chicken broth and stir continuously over medium heat until the liquid is completely absorbed.
Pour in the remaining broth and continue cooking until the rice is al dente. Add the saffron threads and let sit for 1 minute. In this sequence, add the cream, chives, parmesan, salt and pepper.