Pan roasted Kingklip, crayfish risotto, garlic and parsley mussels

Serves 4

4x 180g portions of Kingklip
Mussels and stock
600g fresh mussels
300 ml white wine
30g chopped garlic
1 large onion or 3 medium shallots finely diced
50g chopped curly parsley
150g chopped unsalted butter

Steam mussels with the white wine and half the garlic until all have opened. Allow to cool slightly, then remove the meat and discard the shells. Reserve the cooking liquor for the risotto.

Risotto
250g part cooked risotto rice
200g chopped cooked crayfish tail
Mussel stock from above
60g mascarpone cheese
50g diced butter
50g grated parmesan cheese
1 lemon

Par cook the rice until three quarters cooked in heavily salted water then drain. Place rice in pan and gradually mussel stock a little at a time until rice is tender but with still a little bite left, (al dente).
Slowly add the mascarpone and butter until all is incorporated, then add the parmesan cheese. Check the seasoning.
At the last minute fold in the cooked crayfish.

Assembly
In a hot non stick pan place the portions of Kingklip skin side down, leave to cook until golden on flesh. Turn over and repeat on the other side. If the fish is thick you may need to place in a moderate oven for a few minute to finish the cooking.
In another pan melt unsalted butter until it starts to foam, then add the chopped onion, garlic and parsley and fry for 2 minutes, add mussels and a squeeze of lemon juice. Remove from heat.

Place cooked risotto in centre of a large bowl, arrange the mussels and some of the butter mix around the risotto, finally place fish on top of risotto and serve with a crisp green salad.

Chef:
Philip Carmichael - Maze by Gordon Ramsey (view profile)