Sea bass fillets x4
For the Risotto
150g Carnaroli risotto rice
120g dry white wine
750g fish stock
To finish and serve
Handful of tarragon leaves
1. Put a thin layer of rapeseed oil into a saucepan and toast the rice over a medium-high heat, continually stirring until it crackles and takes on a nutty aroma.
2. Add the wine and boil to reduce until the liquid has almost disappeared.
3. Warm to fish stock in a saucepan and add half of it to the rice. Stir and allow to cook for 10minutes.
4.Continue adding stock one ladle at the time until the rice is tender and all the liquid is absorbed.
5.Remove from the heat and gently stir in the mascarpone, butter, laverbread and cockles until well combined. Finely chop the tarragon and stir into the risotto. season with salt and pepper to your liking.
1. Set up your steamer and pour in boiling water from your kettle.
2.Season your fish with salt the place onto a plate and place into the steamer. Cook for 2 1/2 minutes each side. Remove the skin and serve on top of the risotto and a sprinkle of parsley