Roasted Halibut with Thai Crab Risotto

This dish of Roasted Halibut with Thai Crab Risotto is one of James's absolute favourites. The key to a great risotto is to ensure it is not too thick. The brown crab meat gives a great background flavour and then mascarpone, cream, stock and parmesan offset the thickness. Lime juice is added too!
Fish | James Martin's Saturday Morning | Main Courses | Overseas Inspiration | Seafood
4

Ingredients

  • 4 x 200g portions of halibut
  • 25g butter
  • 25ml veg oil
  • Salt and pepper
Risotto
  • 50g butter
  • 1x 5 cm ginger, peeled and diced
  • 1 lemongrass stalk, thinly chopped
  • 2 kaffir lime leaves, remove stalk and thinly slice
  • 1 red chilli, chopped
  • 1 garlic clove, peeled and chopped
  • 1 shallots, peeled and diced
  • 400ml chicken stock
  • 100g Arborio rice
  • 1 tbsp green Thai curry paste
  • 75ml white wine
  • 50ml double cream
  • 100g brown crab meat, blitzed
  • 200g white crab meat
  • 25g grated parmesan
  • 25g mascarpone
  • 1 lime juice only
  • Fresh coriander to serve

Method

Print Recipe

In a large pan, melt the butter.

Fry the Thai paste and shallot, add the rice and coat.

Add the wine.

Infuse the chicken stock with the galangal and lemongrass for 2 minutes then spoon in the liquid a little at a time until all gone.

Keep stirring and simmer for 10 minutes.

Finish with the remaining butter, cream, crab, kaffir, lime, parmesan, mascarpone and lime juice. Season, sprinkle over coriander and chilli .

Pan fry the halibut in butter and oil then pop in the oven for 5 minutes.

Ingredients

  • 4 x 200g portions of halibut
  • 25g butter
  • 25ml veg oil
  • Salt and pepper
Risotto
  • 50g butter
  • 1x 5 cm ginger, peeled and diced
  • 1 lemongrass stalk, thinly chopped
  • 2 kaffir lime leaves, remove stalk and thinly slice
  • 1 red chilli, chopped
  • 1 garlic clove, peeled and chopped
  • 1 shallots, peeled and diced
  • 400ml chicken stock
  • 100g Arborio rice
  • 1 tbsp green Thai curry paste
  • 75ml white wine
  • 50ml double cream
  • 100g brown crab meat, blitzed
  • 200g white crab meat
  • 25g grated parmesan
  • 25g mascarpone
  • 1 lime juice only
  • Fresh coriander to serve

Method

In a large pan, melt the butter.

Fry the Thai paste and shallot, add the rice and coat.

Add the wine.

Infuse the chicken stock with the galangal and lemongrass for 2 minutes then spoon in the liquid a little at a time until all gone.

Keep stirring and simmer for 10 minutes.

Finish with the remaining butter, cream, crab, kaffir, lime, parmesan, mascarpone and lime juice. Season, sprinkle over coriander and chilli .

Pan fry the halibut in butter and oil then pop in the oven for 5 minutes.

Browse
My Recipes

Beer Can Chicken270
BBQ Bites
Knickerbocker Glory with Shortbread
Comfort Food
Salmon with a Champagne Sauce
Date Night
Gin Buttermilk Panna Cotta with Strawberries
Desserts
Cod, Jersey royals, asparagus with beurre blanc sauce
Dinner Party Dishes
Lasagne
Family Favourites
Monkfish and Mussels with Thai sauce
Fish
PHEASANT WITH BLACKBERRIES, BEETS & KALE
Game
Flatbread with Ricotta, Figs, Parma Ham and Walnuts
James Martin's Saturday Morning
Herbed Lamb Rack with Spring Vegetables
Main Courses
Steak Masterclass
Meat
Aubergines with Black Garlic Dressing
Meat free
Chicken and Mushroom Pie
Poultry
Asian Tempura Sake Prawns
Seafood
Double Baked Haddock and Cheese Soufflé
Starters
Rhubarb crumble cake with ginger cream
Sweet treats