....Crab & Dulse Risotto, Vine Tomatoes & Roast Curry Oil

Ingredients

For the risotto

500g fish stock, or vegetable stock
1 tbsp olive oil
35g butter
1 hand full dulse rinsed and finely chopped
½ large onion, finely sliced
2 sticks celery, finely sliced
75ml white wine, or vermouth
200g risotto rice, such as Arborio
75g crab meat, brown or white
50ml double cream, (optional)
50g grated parmesan
 

For the haddock

2x 150g portions pale smoked haddock
50g butter
2 tbsp olive oil
2 small bunches cherry tomatoes on the vine
 

For the roast curry oil

1/2 shallots, diced 
1 star anise
1/2 tbsp  coriander seeds, crushed
1 tbsp curry powder
75ml olive oil
 

Method

To make the curry oil

Roast the spices in a heavy baced pan for a few minutes to allow the flavours to release.

Add the olive oil and infuse over a low heat for 10-15 minutes.

To make the risotto

Add stock to a saucepan and bring to a simmer.

In a separate pan, heat the oil and butter over a low heat. Add the onion and celery and cook for approximately 5 minutes, until they have softened, stirring occasionally.

Tip in the rice and turn the heat up slightly. Stir and fry for a minute or so, to coat the grains with the oil and vegetables– the rice will gradually begin to turn translucent.

Pour in the white wine and continue stirring over a moderate heat until most of it evaporates. If the rice looks like catching on the bottom of the pan, add an extra knob of butter.

Add your first ladleful of hot stock to the pan and continue pouring in stock, a little at a time, until the risotto begins to take on a creamy texture - take care not to add the stock too quickly.

To cook the Haddock

Heat a heavy based pan with 1 tbsp olive oil and butter. Cook skin side down for 2
minutes. Turn and cook for a further minute.

Place the haddock in the oven for a further 5-6 minutes along with the cherry tomatoes drizzled with the remainder of olive oil.

Once the rice is soft, but still has a slight bite, stir in the flaked crabmeat, cream and dulce, heat through.

Add the parmesan cheese to the risotto. Place in the centre of two bowls.

Remove the haddock from the oven and place on top of the rice. Place the tomatoes on top of the haddock and drizzle with curry oil.