Leek Risotto with Whole Roasted Lubina

PREPARATION

Step 1

Preheat your oven to 375°F, using the convection fan setting if available. Prep the fish by stuffing the belly cavity with lemon slices and your favorite herbs. Thoroughly salt the inside and outside of the fish, then place on a foil-lined baking sheet. Once the oven is ready, insert the pan and roast for 25–30 minutes.

Step 2

Toast the rice over medium heat in a dry saucepan. While the rice is toasting, prep your leeks.

Step 3

Add the sliced leeks and a bit of oil to the saucepan with the rice. Sweat the leeks for a few minutes, then add the white wine.

Step 4

Continue cooking the rice and leeks until the wine is absorbed. After 2–3 minutes, begin adding the fumet one cup at a time. Stir constantly and allow most of the liquid to be absorbed before adding more. Taste for seasoning as you go and add more salt as needed.

Step 5

The rice is done when the grains are al dente. Reduce the heat and add the butter to the pan. Fold the butter into the rice until fully melted, then set aside.

Step 6

When the fish is finished roasting, use a knife and spoon to separate the top fillet from the body of the fish. See here for more detailed instructions if needed: https://www.seriouseats.com/technique-how-to-carve-whole-cooked-fish

Step 7

Spoon a generous amount of risotto onto serving dishes. Top each portion with the desired amount of fish. Garnish with crispy fish skin, a squeeze of lemon, and your favorite herbs.