John Dory and Little Neck Clam Risotto

Ingredients:
4 fillets John Dory (Fresh or Frozen)
Flour
Sea salt and fresh pepper
1 bag 500gms frozen little neck clams (or fresh cockles 1kg)
Rice
2 cups chicken stock
3 cups Italian parsley
1 cup chopped celery or other green vegetable olive oil
Grapeseed oil
2 cups parmesan cheese
2 lemons

Instructions:
1) Heat large pan, add olive oil cook rice for 1 minute.
2) Add 2 cups of stock. Bring to boil and turn down to simmer for 5 minutes. Add more stock as needed or extra water.
3) Add clams and celery and 1/2 of parsley. Simmer for another 7 minutes or until rice is cooked. Turn off heat add parmesan and juice of lemons.
4) To cook the fish (start once rice is half way through cooking) heat grape seed oil over medium heat.
5) Dust fish in seasoned flour then add skin side down into pan and leave to let soak in oil and crisp up (approx 4 minutes).
6) Turn onto other side and seal for 2 minutes. Check if cooked by touch.
7) To serve, place risotto first and fish on top. Season and serve with a lemon wedge.

Serves 4

Recipe: Gourmet Seafood Chef

Click Below To Order Our John Dory Fillets & Little Neck Clams:
John Dory Fillets