Pan Fried Pave of Halibut

from Chris Wheeler, Executive Chef at Stoke Park and Author of The Ginger Chef 'Served Up'

Serves 4

Ingredients

• 4 halibut fi llets
• 4 marinated artichokes
• Basil, rosemary, chives
• 1 butternut squash
• 2 garlic cloves

For the risotto

• 60ml white wine
• 250ml vegetable stock
• 100g Parmesan (grated)
• 150g risotto rice
• 20g butter (diced)
• 10g mascarpone
• 50g peas
• 1 shallot (finely diced)
• 1 large leek (finely chopped)

For the sauce

• 100ml fish stock
• 1 onion (finely diced)
• 25ml double cream

Method

1. Peel and de-seed the butternut squash and cut into 1cm cubes, keeping the trimmings for later. Roast in the oven until soft with some olive oil, rosemary and garlic.
2. Meanwhile, in a saucepan sweat the diced shallot and leek with some olive oil, add the risotto rice and season. Add 30ml of the wine, slowly adding the hot vegetable stock – a small amount at a time until the risotto is just cooked.
3. Add the peas, roasted butternut squash and stir. Fold in the butter, Parmesan, mascarpone and basil. 
4. To make the sauce – sweat the diced onion and the butternut squash trimmings with a little olive oil in a pan. Add the remaining 30ml of wine and reduce by half.
5. Add the fish stock and reduce again by half. Once reduced, stir in the double cream and season. Simmer for 5 minutes then blend. Pass through a sieve, fi nely chop the chives and add. 
6. Cut the artichokes in half lengthways and roast until golden brown. Season the halibut fi llets and pan-fry on both sides until golden brown, transfer to the oven for 5 minutes.
7. To Serve - Place a portion of risotto on each plate, placing the halibut on top. Add 2 artichoke halves, spoon around the sauce and garnish with chives.