Chris Morrison's Moray Cook Off Dish ...


  • Ingredients for the halibut and langoustines

  • 4 x 300g halibut fillets

  • 8 x langoustine tails, shelled

  • Ingredients for the smoked haddock risotto:

  • 250g smoked haddock fillets

  • 100g peas

  • 250g aborrio rice

  • Approx. 500mls boiling water

  • 1 onion finely diced

  • 100g butter

  • olive oil

  • seasoning

  • 4 tbsp freshly grated parmesan

  • Ingredients for the shellfish froth

  • 8 x langoustine shells

  • 1 onion, roughly chopped

  • 1 carrot

  • 1 fennel bulb

  • 2 bay leaves

  • 2 tbsps full tomato puree

  • good splash of whisky

  • 250mls cream

  • 2 pints water

  • Chervil to garnish


  • Method for the shellfish froth:

  • 1.

    Heat saucepan with a little oil, add 50g of the butter.

  • 2.

    Add the langoustine shells, onions, carrots, fennel and bay leaves and sweat for 20 minutes.

  • 3.

    Add the tomato puree and cook for another 5 minutes.

  • 4.

    Deglaze the pan with the whisky and reduce slightly.

  • 5.

    Add the water and bring to the boil and simmer for 30 minutes.

  • 6.

    Strain the mixture through a fine sieve, return to a gentle heat.

  • 7.

    Add the cream and season.

  • 8.

    Finish using a hand blender to blitz until froth appears.

  • Method for the risotto:

  • 1.

    Sweat the onions in 2 tablespoons of olive oil and 50g of butter.

  • 2.

    Add the rice and coat thoroughly.

  • 3.

    Add a ladle of boiling water at a time and cook until tender.

  • 4.

    Once ready add the peas, smoked haddock and cook until the fish begins to fall apart.

  • 5.

    Check for seasoning and finish with a light sprinkle of parmesan.

  • Method for the halibut and langoustines:

  • 1.

    On a tray place the halibut and the langoustine tails.

  • 2.

    Season with salt and pepper and drizzle with a little olive oil.

  • 3.

    Heat a frying pan and place the halibut skin side down and cook for 30 seconds to 1 minute depending on thickness. Turn over and cook on the other side.

  • 4.

    Remove from heat and place on a baking tray

  • 5.

    Add the tails and finish under a medium heated grill.

  • To Serve:

  • 1.

    Place a spoonful of risotto in the centre of the plate.

  • 2.

    Top with halibut and langoustine tails.

  • 3.

    Surround with a little shellfish froth and garnish with a little chervil.

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