Difficulty:[usr 1]
Risotto:
Blend half‚ the chopped shallots with a brunoise of white
leeks and the rice, moisten with the fish stock, cook for 15 minutes
Cut the cod into pieces, keeping the skin on ,
salt and pepper, dip in olive oil and grill, finish
cooking in the oven,
Sauce:
Reduce the rest of the chopped shallots with the white wine,
wet with the stock, add the sea urchin coral, whisk in the butter,
Dressing:
Dish out in a circle in the center of a plate of risotto,
place the cod steak on top,
circle with a bead of sauce and garnish with chervil and julienne of green
Leek and yellow pepper blanched and browned.
Culinary Ideas from Chef Hubert
