1 sprig of tarragon, basil, coriander, thyme, flat leaf parsley and chervil each
1 large glass of dry white wine
1.5 l water
for the pea risotto:
2 (or 3) banana shallots (finely chopped)
240 g arborio rice (60g per person)
100 g frozen peas, defrosted
50 g grated parmesan
50 g unsalted butter
1 tblsp chopped chives
1 lemon (juice, half or full depending on taste)
4 fillets of halibut (or any firm, white fish, with the skin removed)
To make the vegetable stock place the onions, leek, celery, carrots, garlic, peppercorns and bay leaf into a stock pot over a medium heat with some olive oil and sauté until the vegetable have started to colour. Add the water and bring to the boil.
Boil for 20-30 minutes with a lid on. Remove from the heat and add the lemon, all the herbs and the white wine. Leave to infuse for 24 hours. Strain the stock thought muslin and keep in the fridge until ready for use.
For the risotto, reheat the stock and leave simmering close to where you will cook the risotto. Gently sauté the shallots in olive oil in a heavy based saucepan over a medium heat. Cook until translucent and do not colour.
Add the rice and stir until all the juices have absorbed. Ladle in some of the stock to the rice and continue to stir. Turn the heat up to high and continue to repeat this process until the rice is "al dente", still has a firm bite. This will take 15 minutes. Do not be tempted to add loads of stock and walk away as this will lead to a poor risotto. Add the peas, parmesan, butter and chives. Season with salt, pepper and lemon to taste.
Leave aside until the fish is ready. By the time the fish is ready the risotto will fully cooked and be completely ready. Add a small amount of cream to enrich the risotto.
For the fish, heat a non stick pan to a medium/high heat. When the pan is up to temperature add some olive oil. Place the seasoned non presentation side of the fish into the pan and cook for 2-3 minutes. Turn the fillet over and cook for another 2 -3 minutes.
When nearly ready add a splash of lemon juice to the pan and cook for 30 seconds. Remove from the pan and rest for 1 minute. The cooking time will completely depend on the thickness of the fish. If the fish fillets are really thick you can cook the fish in a hot oven for 3-4 minutes after pan frying them to completely cook the fish.
To plate, place a large spoon of the risotto in the centre of the plate. Place the fish on top. The dish can be garnished with a vinaigrette drizzled around the plate.