Head Chef Marc Montgomery's favourite seasonal recipe
Head Chef Marc Montgomery from The Bull in Bridport, shares one of his favourite seasonal recipes, perfect for a spring lunch or supper
Pan-fried red mullet with a wild boar chorizo and pea risotto
2 x 250g red mullet, filleted
100gm diced wild boar chorizo (therealboar.co.uk)
200g Arborio risotto rice
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400ml chicken stock
50g shallots, diced
1 clove garlic, crushed
fresh thyme
100g peas (fresh or frozen)
400ml chicken stock
20ml white wine
Olive oil
Butter
Fresh basil (micro basil if available)
Method
Remove any scales or bones left in the fish fillets for scales and bones and remove if there are any remaining.
In heavy based pan fry shallots, thyme, garlic and chorizo in olive oil.
Add rice, stir well to coat in oil.
Add wine and cook for one minute.
Add stock, a little at a time, stirring well to prevent rice sticking to base of pan.
Cook until al dente (15-20 mins).
Add peas, stir, add Parmesan and season to taste.
Meanwhile, brush red mullet skin with olive oil and pan fry skin side down in a hot, non-stick pan for 1� minutes.
Turn over, add a knob of butter and cook for a further 2 minutes.
Serve, garnished with basil.
