Difficulty: [usr 1]
Risotto: Sauté half the finely chopped shallots with a brunoise of white leek and the rice. Moisten with fish stock and cook for 15 minutes.
Cut the cod fillets into pieces, keeping the skin on. Season with salt and pepper, brush with olive oil, grill, and finish cooking in the oven.
Sauce: Reduce the remaining chopped shallots with dry white wine, add stock, incorporate the sea urchin coral, and whisk in the butter.
Dressing: Plate the risotto in a circle in the center of the dish. Top with the grilled cod steak. Surround with sauce and garnish with chervil, julienne of green leek, and blanched, browned yellow bell pepper.
Culinary Ideas from Chef Hubert
