// 2 seabass fillets
// A little olive oil
// 150g washed spinach leaves
// Sea salt
FOR THE RISOTTO
// ½ red onion, diced
// ½ red pepper, diced
// ½ yellow pepper, diced
// 1 green chilli, de-seeded and diced
// 150g aborio rice
// 45g samphire
// 800ml chicken or vegetable stock
// 50g chorizo, diced
// 100g mussels, cooked (no shells)
// Olive oil
// Small bundle of chopped parsley
|Andy Jones, Willmore’s 1938|
- In a pan, put 2 tablespoons of olive oil and sweat off the onion, pepper and chilli to soften without colour.
- Add the aborio rice, stir for 1 minute and add the stock. Bring to the boil and turn down to simmer, stirring occasionally for 15-20 minutes.
- Add the diced chorizo, samphire and mussel meat. Continue to simmer for 5 minutes, or until the stock is absorbed. Season to taste with pepper – be mindful that the samphire is salty.
- Leave to one side with the lid on to keep warm.
- Brush the seabass with oil and sprinkle on the sea salt. Cook on a hot griddle (or pan) for 2 minutes on each side. Leave to one side.
- In a separate pan, stir-fry the spinach leaves in a little olive oil to wilt them.
- Serve the seabass on a bed of the risotto, with the wilted spinach on one side. Add a little chopped parsley, and perhaps some balsamic glaze if desired.