In a small boiling pan bring to the boil the stock peppercorn and bay leafs than reduce to simmering. Roll the sea bream in pairs in cling film and simmer in the fish stock until cooked through. Than allow to drain and cool and remove from cling film and serve. Peel and remove the prawn heads, keep the prawn and sauté the rest in butter until browned, add the onion and 2 cloves garlic. Pour in 1litre of water and simmer for 45 minutes, blend and strain. Meanwhile chop the leek and garlic left sauté in butter with the chopped prawn, add the rice, 1 tsp of orange zest stir regularly, before rice starts browning add the wine and bring to the boil. Add warm prawn bisque to rice simmering until cooked through. Remove the inner of the courgette, dice and add to the risotto. cut the orange in segments and add to the risotto together with the mascarpone and basil.

Serves 2

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