Grilled fillet of halibut roasted garlic and lemon risotto confit of fennel and black olive and anchovy dressing

11 September 2006
Grilled fillet of halibut roasted garlic and lemon risotto confit of fennel and black olive and anchovy dressing


(serves four)

4 x 7oz halibut fillets
Olive oil
28 capers deep-fried
6 vine tomatoes
Sea salt

For the fennel confit
6 heads fennel outer leaves removed
Juice of 1 lemon
4 star anise
2 litres olive oil
Sea salt

For the risotto
1 head of garlic
Olive oil
Sea salt
Juice and finely grated zest of 2 lemons
1 shallot chopped
300g arborio rice
600ml hot fish stock
50ml double cream

For the black olive and anchovy dressing
16 black olives stoned
1 anchovy fillet chopped
Juice of ¼ lemon
3fl oz olive oil from fennel recipe


Blanch quarter and deseed the tomatoes. Lay tomato petals on a wire rack sprinkle with sea salt and dry overnight in a warm oven.

For the fennel confit place the fennel bulbs in a deep saucepan squeeze over the lemon juice add the star anise cover with olive oil and season with sea salt. Cover with greaseproof paper slowly bring the oil to just below simmering point and cook slowly for four hours until very soft. Leave to cool in the oil then remove and cut into quarters. Reserve the oil.

To make the risotto cut off the top quarter-inch of the garlic head drizzle with olive oil and sea salt wrap in tin foil and roast in a medium oven for 20-25 minutes opening the foil for the last 10 minutes to colour slightly. Squeeze the garlic pulp from each clove and purée with half the lemon juice.

Sweat the shallots in a little olive oil add the rice and cook for two to three minutes. Add the garlic purée lemon zest half the stock and simmer until absorbed. Add the rest of the stock gradually until the rice is al dente then add the rest of the lemon juice and the cream and season.

Place the dried tomato in a shallow saucepan cover with the olive oil from the fennel recipe and heat very gently for 20 minutes. Leave to cool in the oil.

To make the dressing blitz the ingredients together for one minute then leave to settle for one hour. Mix gently just before serving.

Brush the halibut with olive oil season and grill for three to four minutes. Heat fennel quarters and tomato petals in olive oil.

To serve spoon the risotto on to the centre of a large plate and arrange the fennel and tomatoes around it. Spoon the dressing around the vegetables place the halibut on the risotto and garnish with deep-fried capers.

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