Serves 2 as a main course INGREDIENTS 1 large beam (filleted and pin boned) 100g Arborio rice 1 large finely diced banana shallot 200g butter nut squash 150g butter 2 cloves garlic 4 large sage leaves Essential Cuisine Fish Stock 1ltr 50ml olive oil Saffron (pinch) 1 tbsp mascarpone cheese Vinaigrette 1 fresh lime 1/2 tsp sugar 100ml olive oil 50g chopped chervil
METHOD Brown rice slightly in 50g butter Dice butternut into 1cm cubes, drizzle with olive oil and oven roast until soft Add to the rice the crushed garlic and shallot - sweat for a further one minute Make up fish stock with the saffron to develop good colour and flavour Gradually add the liquid stirring all the time until you have a creamy risotto Make the vinaigrette with zest and juice of lime with the sugar oil and herbs Finish risotto with chopped sage and mascarpone cheese and season Pan fry the bream until golden and crisp Place risotto in a bowl, add bream and spoon over the dressing garnish with deep fried sage leaves Recipe from Craft Guild’s Culinary Academy! Created by the Essential Cuisine-sponsored Culinary Academy’s grand prix team who won silver at Hospitality 09 – team leader Andy Twells, Sophie Wright and Lahiru Jayasekara