HalibutFor the smoked haddock risotto

2 tbsp olive oil

50g/2oz butter

1 onion, peeled, finely chopped

250g/9oz smoked haddock fillets

100g/3½ peas

250g/9oz Arborio rice

500ml/17½fl oz boiling water

4 tbsp freshly grated parmesan

Salt and freshly ground black pepper

For the shellfish froth

1 tbsp olive oil

50g/2oz butter

8 langoustine shells (see above)

1 onion, peeled, roughly chopped

1 carrot, peeled, chopped

1 fennel bulb, peeled, chopped

2 fresh bay leaves

2 tbsp tomato purée

splash of whisky

1 litre/2 pints water

250ml/9fl oz cream

few sprigs fresh chervil, to garnish

For the risotto, heat the olive oil and half of the butter in a large pan and fry the onions for 3-4

minutes until tender. Add the rice and stir well to coat evenly in the oil and butter.

Add a ladleful of boiling water and cook, stirring frequently, until the rice has absorbed nearly all

of the liquid. Add the remaining water, a ladleful at a time, until all of the water has been used and the rice is tender with a creamy texture.

Stir in the peas and smoked haddock and cook for 3-4 minutes, or until the fish is cooked through. Stir

in the grated parmesan and season, if necessary, with salt and freshly ground black pepper.

For the halibut and langoustines, preheat the grill to medium.

Season the halibut and peeled langoustine tails with salt and freshly ground black pepper and drizzle

with the olive oil.

Heat a frying pan until hot and fry the halibut fillets skin-side down for 1-2 minutes, or until golden-

brown. Turn the fish over and fry for a further 1-2 minutes.

Transfer the fish onto a baking tray, add the langoustine tails and place under the grill for 5-6

minutes, or until the fish and langoustines are cooked through.

For the shellfish froth, heat the olive oil and butter in a pan, add the langoustine shells, onion, carrots,

fennel and bay leaves cook over a low heat for 15-20 minutes, or until very tender.

Add the tomato purée and cook for a further 4-5 minutes. Add a splash of whisky to the pan,

scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.

Add the water and bring to the boil, then reduce to a simmer and cook for 30 minutes. Strain the

mixture through a fine sieve, discarding the solids, then return to a clean pan over a medium-low heat. Stir in the cream and season, to taste, with salt and freshly ground black pepper.

Using a stick blender, blend the liquid until frothy.To serve, spoon the risotto into the centre of four

serving plates. Top each serving with a halibut fillet and two langoustine tails. Spoon the shellfish froth around the plate and garnish with a few sprigs of chervil.