Red Snapper with Saffron Thai Risotto

Simple red snapper fillet with sweet chilli, coriander, fish sauce, ginger and garlic combined with home made fish stock to infuse the risotto.

Busy day, created fish stock, chicken stock, spicy prawn and squid Singapore noodles for lunch before dinner.

Red Mullet with Saffron Risotto, Parsnip Purée, Fennel Sautéed Peppers and Fennel Veloute

First time cooking red mullet and hopefully not the last.

Baked Monkfish, with Truffle Risotto, Pea Puree

Fillet of Venison with Parsnip Puree

Clams with Thai Noodles

It has been such a long time again and  I've forgotten what exactly what these all were.

A Typical Weekend

Breakfast - poached eggs on toast topped with a fried quails egg.
Lunch - foraged wild garlic soup
Dinner - baked john dory risotto with choritzo.

The wild garlic soup

We picked some in the woods whilst walking the dog. I softened two small shallots, added some lemon thyme and marjoram from the garden then wilted the garlic first before cooking in beef stock. Add a little five spice blend and serve. It would also work well with chicken stock.

Happy Foraging, there's plenty of it. 

Scotch Quails Egg on Smoked Haddock Risotto

I liked the scotch egg! Soft boil the egg in the shell for 2mins then put into iced water. Mince some haddock and use brioche for the bread crumbs. Once cooled peel the egg dip in egg yolk and wrap with the haddock and put in the fridge. Add the bread crumbs and deep fry for 4minutes.

King Prawn & Wolffish Risotto with a Chorizo Ouree

Chorizo puree is the way to go.  It really adds vibrant colour to a dish as well as taking away some of the strength of the flavour which can sometimes over power the main flavours.  Warm through the chorizo, add some cream then put in a blender the pass through a fine sieve.  These King Prawns were massive and not cheap too.  Risotto made with home made fish stock.

Monkfish and truffle risotto with peppers and broccoli purée

Baked monkfish with truffle risotto made with my home made fish stock.  I've never really had truffle before, this was one brought back from Brussels by my wife and the risotto was finished off with truffle butter. I use yellow and orange peppers, grilling the skin to burnt and blistered then putting them in a bowl covered with cling film to cool, before removing the skins. I also added some caramelised onions and salsify to the centre of the broccoli purée (but that picture didn't come out well).

Smoked Haddock and soya bean risotto

On old favourite of mine, this time with soya beans as an alternative to spinach.