Daurade with saffron risotto and spring onions, light chicken jus flavoured with orange and rosemary by Anthony Demetre

INGREDIENTS

(serves one)

Salt and pepper
10g clarified butter
7oz daurade fillet
1tsp orange powder
6 spring onions, cooked in an emulsion of water, salt and butter
2 large spoons of saffron risotto, cooked
1 sprig rosemary
1 piece of orange zest, dried
2 petals tomato confit
Chicken jus, monté au beurre

METHOD

Anthony Demetre

To assemble, drain spring onions and arrange on plate. Arrange risotto on plate. Infuse chicken jus with rosemary and orange zest. Add confit. Drizzle around plate.

Anthony Demetre