200 g mushrooms (chanterelles, girolles, portobello)
25 g dried mushrooms (girolles, porcini)
40 ml double cream
50 g parmesan
200 g french beans
for the sauce:
5 sticks celery
2 cloves garlic
2 sprigs thyme
1 bay leaf
fish bones (preferably turbot)
400 ml red wine
1 tsp sugar
salt and black pepper
First make the reduction sauce. Peel the celery, onion, carrot and garlic. Chop roughly and place in a large pot. Stir in the thyme, bay leaf and peppercorns.
Add in the fish bones and pour in the wine. Bring everything to a boil and reduce to a simmer.
Simmer until the sauce has reduced by at least half, then add the sugar and reduce the liquid until it is a thick syrupy consistency. Strain and keep warm until service.
To make the risotto, chop the shallots and crush the garlic. Put in a hot pan with the butter and sauté for 3-4 minutes until tender but not brown.
Stir in the rice and cook for another 2 minutes and add the Madeira. Keep the rice on a medium heat and gradually add the chicken stock so that the rice soaks up the liquid little by little.
Keep adding the stock until the rice is just tender and not too soft. The mixture will be quite soft and liquid when ready.
Then chop the fresh mushrooms roughly and add to the risotto. Soak the dried mushrooms for 30 minutes and strain them and chop roughly, and stir into the risotto with some of the liquid. When ready to serve, stir in the cream and grated Parmesan and season to taste.
Blanch the French beans in some boiling salted water and cook for 2-3 minutes. Strain the beans and toss in a knob of butter.
Score the skin of the turbot fillets 3-4 times. Then rub a little salt over it. Heat the oil in a frying pan and place the turbot on the pan skin side down. Cook for about 2-3 minutes and then turn over and cook for 1 minute more.
Place some risotto on a serving dish, and put the fish on top, garnish with some French beans and drizzle with the red wine reduction.