A rich and creamy risotto with samphire, dill and parmesan folded in before being topped with flaked white fish.
Preheat the oven to 180'C.
If necessary, trim the fish and remove any pin bones. Season the fish with salt and pepper.
Heat a splash of olive oil in a non-stick frying pan and then add the fish to the pan flesh side down. Cook for 30 seconds before transfering to the oven and cooking for 3 to 4 minutes depending on the thickness of the fish. Remove from the oven and cook for a few minutes before removing the skin. Gently flake the fish into large pieces and reserve until the risotto is cooked.
Peel and finely dice the shallot and the garlic. Finely chop the dill, reserving a few sprigs for garnish. Cut samphire down into inch sized pieces. Grate the parmesan. Warm the stock.
Sweat the shallot and garlic down in half of the remaining olive oil until they start to turn translucent. Add the rice and stir through to coat in oil. Deglaze with white wine and stir until all of the liquid has been absorbed. Start adding the stock to the risotto a ladleful at a time. Allow each addition to be absorbed before adding more. The risotto should be cooked after about 18 minutes. Once cooked, fold in the samphire and add the remaining olive oil, butter, grated parmesan and dill. Remove from the heat and work well with a spatula for 2 minutes so that the risotto becomes rich and creamy. Cover with a lid and leave to stand for 1 minute before serving.
Serve the risotto topped with the flaked pollack and some fresh sprigs of dish.
«Using any flakey white fish for this recipe. Coley, whiting or cod will all work very well.»