Title: Terry's Ramsons Risotto with Char Fillet With Meadow Herb
Categories: Entree Fish
Yield: 4 Servings

2		Char 400-600 grams (1 lb)
		Each
		Meadow herbs (basil, thyme,
		Garlic)
		Olive oil
		Fish fumet
		For the risotto :
1		Shallot
1	tb	Butter
80	g	(2 2/3 oz) risotto rice
200	ml	(7 fl oz) vegetable stock
1	bn	Ramsons (wild garlic)
40	g	(1 1/3 oz) mascarpone
		Balsamic vinegar

Fillet the char and pull out the bones with tweezers. Warp the fillets in kitchen foil or cling film, together with the plucked herbs and a little olive oil. Lay them on a grid in a pan with the fish fumet and poach.

For the risotto : Sweat the finely chopped shallot in the butter. Add the rice and pour over the vegetable stock. Cook through, agitating constantly. Puree the ramsons with the mascarpone in the blender and stir it into the cooked risotto. To arrange scoop the risotto onto flat plates and lay the char fillets on top. Sprinkle a few drops of good balsamic vinegar and olive oil over them and serve.

"Recipes from a real Chef" Terrys Mitchell's Recipes

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