FOOD
Pan-fried halibut
with lobster risotto
Serves four
In every issue of Tees Life, a guest chef brings you
the ingredients and method of cooking and serving a
recommended dish.
Paul Bussey,
head chef at the King’s
Arms in Great Stainton
Ingredients
4 portions halibut fillet – 150 – 180gr
per portion
1 banana shallot, finely chopped
2 cloves of garlic, finely chopped
1pc native lobster cooked and shelled,
and diced
250gr risotto rice
100gr butter
100gr mascarpone
100gr parmesan grated
750ml white wine
2.5ltr white fish stock
50gr chopped tarragon
50gr chopped chives
50gr chopped chervil
50gr chopped parsley
Salt
1 kg lobster shells
2 carrots
1 leek
1 onion
2 sticks celery
3 cloves garlic
2 tbsp tomato paste
Bay leaf & thyme
Chef ’s Recipe
In this issue, Paul Bussey of the King’s Arms, Great Stainton,
describes how to make pan-fried halibut with lobster risotto,
to serve four people…
Method – risotto
• First heat a tablespoon of olive oil in a pan, sweat the shallots and garlic until transparent,
seasoning with salt whilst cooking.
• Add the risotto rice and stir thoroughly, continue to sweat the rice until it becomes
translucent.
• Add the white wine, stir continuously until all dissolved
• Add the stock in three parts, (keeping 100ml for later) each time making sure that the
first parts have absorbed the stock. The rice should be nearly cooked, slightly al dente
• Then add the diced lobster to the rice, fold in thoroughly
• Now add the butter, parmesan and the mascarpone to the rice, continuously stirring
whilst adding the ingredients.
• To finish the risotto, add a pinch of salt if needed, and finally the chopped herbs
Method – Lobster bisque
• Chop the lobster shells and roast them
off until browned
• In a separate pan, sweat the vegetables
until golden brown and then add the
tomato paste
• Cook the vegetables until caramelised
• Add the roasted shells, and cover with
water. Add some tomato trimmings and
herbs. Bring to the boil and simmer for
3 hours
• Pass through a fine sieve
• To finish the sauce, add 200ml of the
lobster stock to 200ml of double cream,
bring to the boil and reduce by half,
add salt to taste
Method – halibut
• Pan fry the halibut fillets skin-side down
first, (which will be your presentation side)
using a hot non-stick frying pan with 2
tbsp of olive oil, fry until golden brown,
turn the fish over and add 100ml of white
fish stock to the pan and a knob of butter
• When the fish is cooked, take it out of the
pan, and rest on a tray. Heat the butter and
stock gently, and add some chopped soft
herbs to the liquor, then glaze the halibut
fillet with the herb, butter and stock
emulsion.
• Finally, place the fish on top of the finished
risotto and serve with the lobster bisque.
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