For the risotto:
Peel and finely dice the shallots and garlic. Grate the parmesan and dice the butter. Bring the stock to the boil.
Pour two tablespoons of olive oil into a wide saucepan and add 20 grams of butter. Be careful not to let the butter burn.
Add the shallots and cook gently until softened and translucent. Add the garlic and cook for a further minute.
Turn the heat up to medium and add the rice, stir this well to coat the rice with the oil and butter. Pour in the wine and let this reduce by two thirds.
Start to add the stock to the rice a ladle at a time, stirring constantly. Cook the rice on a medium heat for approximately 18 minutes or until tender but still firm ('al dente'). Add the peas and creme fraiche, slice the mint and add to the pan. Allow to rest for a couple of minutes before mixing in the remaining butter. Check the seasoning and adjust if necessary by adding a little salt or pepper.
For the fish:
Heat a large frying pan, brush the fish with a little oil and season with salt and pepper, add to the pan and cook skin side down for 3 minutes. Then turn the fish over and turn the heat off. Leave the fish to rest and allow the residual heat to finish the cooking.
«A good risotto should be stirred and cooked slowly. Add aromatic herbs like dill or fennel to bring out more flavours.»