Ingredients:

  • 4 cups (950 ml) Fish or good quality vegetable stock, low sodium
  • 2 Bay leaves
  • 4 x 6 oz (170 g) Grouper fillets, skin on or off
  • 1 Tbsp (15 ml) Olive oil (for fish)
  • 1 tsp (5 g) Flaky sea salt
  • 1/2 tsp (2 g) Freshly ground black pepper
  • 4 Sprigs fresh thyme
  • 2 Tbsp (30 g) Unsalted butter (for sauce reduction)
  • 2 Shallots, finely minced
  • 1/2 cup (120 ml) Dry Champagne, Prosecco, or other sparkling wine
  • 1/4 cup (60 ml) Freshly squeezed lemon juice
  • 1 tsp (5 ml) Lime zest
  • 1 tsp (5 g) Dijon mustard
  • 1/2 cup (115 g) Unsalted butter, chilled and cubed (for emulsifying)
  • Pinch of white pepper (for sauce)
  • 2 Tbsp (30 g) Unsalted butter (for risotto)
  • 1 Tbsp (15 ml) Olive oil (for risotto)
  • 1 Medium brown onion, finely diced
  • 2 cloves Garlic, minced
  • 1 1/2 cups (300 g) Arborio or Carnaroli rice
  • 1/2 cup (120 ml) Dry white wine (for deglazing)
  • 1/2 lb (225 g) Mixed seafood (Peeled prawns and bay scallops), patted dry
  • 1/2 cup (40 g) Freshly grated Parmigiano Reggiano
  • 2 Tbsp (30 ml) Crème fraîche (or heavy cream)
  • 1/4 cup (5 g) Fresh flat-leaf parsley, chopped
  • Salt and white pepper to taste

Instructions:

  1. Bring the fish stock and bay leaves to a gentle simmer in a small saucepan. Reduce heat to the lowest setting; the stock must remain piping hot throughout the risotto process.
  2. Prepare all vegetables (mince shallots, dice onion, mince garlic). Cube the chilled butter for the Beurre Blanc. Pat the fish and seafood completely dry.
  3. In a Dutch oven over medium heat, melt the 2 Tbsp butter and 1 Tbsp olive oil. Add diced onion and sauté until softened and translucent (5–7 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Add the Arborio rice to the pot. Stir continuously for 2 minutes until the grains become slightly translucent around the edges (toasting the rice).
  5. Pour in the white wine. Stir until the wine is fully absorbed (about 2 minutes).
  6. Ladle 1 cup of hot stock into the rice. Stir constantly until the liquid is absorbed. Continue adding stock, 1 ladleful at a time, ensuring each addition is fully absorbed before adding the next. This process takes 18–20 minutes.
  7. After 18 minutes, the rice should be creamy yet still firm in the centre (al dente). Season the risotto with salt and white pepper.
  8. Preheat oven to 200°C (400°F). Place the grouper fillets on the prepared roasting tray. Drizzle with olive oil, sprinkle with salt, pepper, and thyme sprigs.
  9. Roast the fish in the preheated oven for 12–15 minutes, or until the fish flakes easily and the internal temperature reaches 63°C (145°F). Time this step so the fish finishes just as the risotto is completed.
  10. Once the rice is al dente, stir in the prawns and scallops. Cook, stirring constantly, for 3–4 minutes until the seafood is just opaque and cooked through.
  11. Remove the risotto from the heat. Stir in the Parmigiano Reggiano and Crème Fraîche. Cover the pot and let it rest for 2 minutes. Stir in the fresh parsley just before plating (Mantecaura).
  12. For the Beurre Blanc: In a small saucepan, melt the 2 Tbsp of butter. Add minced shallots and cook gently until very soft. Pour in the Champagne, lemon juice, lime zest, and Dijon mustard. Bring to a simmer and reduce the liquid by about two-thirds (until syrupy, approximately 5 minutes).
  13. Strain the reduction through a fine-mesh sieve (optional, but recommended) into a clean bowl or back into the cleaned pot. Discard the shallots.
  14. Return the reduction to very low heat (or remove from heat entirely). Whisk in the cold, cubed butter, 1-2 cubes at a time, whisking continuously to create a smooth, creamy emulsion. The sauce must never boil.
  15. Season the sauce with a pinch of salt and white pepper. Keep warm.
  16. Plating: Spoon a generous mound of risotto into the centre of a shallow bowl. Carefully place a roasted grouper fillet on top of the risotto. Spoon the Champagne-Citrus Beurre Blanc liberally over the fish and around the plate edge. Serve immediately.