Fillet of Brill on a crisp risotto cake with a saffron sauce

Serves: 6

Requires:

1 litre (1 3/4 pints) quality of shellfish stock
1/2 teaspoon saffron strands
3 tablespoons olive oil mayonnaise
6 fresh brill fillets, weighing about 100g(4oz) each
15g(1/20z) unsalted butter, melted
1 tablespoon olive oil
sea salt and freshly ground pepper
chopped fresh parsley, to garnish

For the risotto:

2 tablespoons olive oil
2 small shallots, finely chopped
1 garlic clove, very finely chopped
225g(8oz) risotto rice
85ml (3 fl oz) dry white wine

Method:

Make the shellfish stock or buy a good quality one, adding most of the saffron strands.  For the risotto, heat the olive oil in a heavy based pan.  Add the onion and garlic and cook over a medium heat until soft.  Add the rice and stir around for a couple of minutes, until well coated with the oil.  Pour in the wine, bring to the boil and stir until the rice has absorbed all the liquid.  Now add 900ml (1/1/2 pints) of warm shellfish stock in 3 batches, stirring well until all the stock has been absorbed before adding the next amount. Season with salt and pepper.  The risotto will take about 20 minutes to cook.  Allow the risotto to become thick, as it will be molded into cakes.

Put six 9cm(31/2 in) pastry cutters or egg poaching rings on a baking sheet and line each one with a small sheet of cling film, leaving the edges overhanging.  Divide the risotto between them, level the surface and cover with the overhanging cling film.  Chill for at least 3 hours.

For the sauce:

Bring the last 150ml(1/4pint) of shellfish stock to the boil and add the remaining saffron strands.  Gradually whisk it into the mayonnaise, then pour it back into the pan and cook over a gentle heat for a couple of minutes, stirring constantly, until the sauce is thick enough to coat the back  of a spoon.  Do not let it get too to or it will curdle.  Keep warm while you finish the dish.

Heat a frying pan with butter and olive.  Remove the risotto cakes from the molds and fry for 2 minutes at a medium heat, then carefully turn it over and cook for another 4 minutes so they are heated through. Keep warm.

Heat another frying pan with a mixture of olive oil and butter and fry fillets at medium-hot for 2-3 minutes until golden brown, depending on thickness of fillets. Then remove from frying pan, turning the fish over and place on an oiled baking sheet.  Put into a preheated oven and bake for 8 minutes.

Place risotto cakes on prepared warm plated, top with 1 cooked fillet of fish, keeping half the fish on the plate and the other half over the risotto cake.
Then pour the sauce around and sprinkle with chopped parsley