4 100g-120g portions of fresh fish skin on if possible
1 Slice pancetta very finely on meat slicer. You will need
at least 12 slices to be safe. Lay on a tray lined with
baking paper. Cover again with baking paper and lay another
tray on top to weigh them down and to keep flat.
2 Bake in oven at 140c for 20 mins. Check after ten mins. They should be crisping up. Remove from oven and leave to cool. They crisp more as they cool.
250ml Campbells Real Stock Fish
250ml Anchor Cream
1 clove garlic chopped
1 shallot chopped
1 teaspoon honey
2 sprigs thyme
1 Saute shallots and garlic in a pan.
2 Add chorizo and colour well but do not burn! Add honey. Add Campbells Real Stock Fish, Anchor cream and thyme. Bring to simmer and remove from heat. Leave to infuse for ten minutes. Pass check seasoning and leave in a warm place.
200g Arborio rice
500ml Real Stock Fish
4 tablespoons white wine
50g cubed Mainland Butter
3 tablespoons olive oil
1 large shallot finely diced
2 tablespoons grated Mainland Parmesan
1 teaspoon saffron water
1 Blanch rice in boiling salted water for 5 mins. Strain
and chill and leave to one side.
2 Heat the stock to one side.
3 Sweat shallots in a pan with olive oil until soft. Stir in rice and stir for around 2 mins. Add white wine and reduce right down. Add 1/3 of the stock and allow to absorb. Add another 1/3 and allow to absorb again.
4 Add shrimps and saffron water. Check rice. If not cooked add more stock.
5 Add Mainland butter and parmiagano and check seasoning.
Pinch smoked paprika
To serve pan roast fish, foam chorizo foam and steam clams in white wine. Plate with risotto and a pinch of paprika and 2 pancetta wafers per person.