Halibut Recipes| Baked halibut with risotto, roasted tomatoes and chimney zones Roots

INGREDIENTS:
4 people
Kveitefilét 600g without skin and bones
10dl water
100g salt
3 tomatoes
Risotto
300g risotto rice
3 to 4 finely chopped shallots
1 tablespoon olive oil
3 cups white wine
7dl boiling chicken stock
100g buttersalt and pepper
Roasted Chimney zones Roots
4 Chimney zones Rootslightly salted water and oil


Information:
Time 60 minutes
Product Halibut 
Type of law Main course
Occasion Feast 
Season All year
Preparation Method Baked 
Kitchen International
people 4


- Preheat oven to 180 degrees.  Divide fish into four equal size pieces and let them draw in brine for 8 minutes.
- Saute shallots in oil until it is shiny, but not brown. Add rice and stir so rice is shiny with oil.
- Pour the white wine and let it cook completely. Gradually add chicken stock, one ladle at a time, and let boil into force before the next ladle is poured on.
- Stir in the butter when the rice is tender but still has a small hard core. Season with salt and   pepper and keep warm risotto.
- Peel the chimney serving the roots and add them gradually into cold water so they are not dark. Share them in suitable pieces and boil them barely tender in lightly salted water. Take them up, dry them and brown them in a grill pan or frying pan brushed with oil.
- Take the fish out of the brine, wipe it, and behind the center of the oven until it is barely cooked through, about 7 minutes.
- Skin the tomatoes, cut them into wedges and scrape out the seeds.
- Serve fish with tomato risotto and boats over and chimney zones roots.
- Italian white wine match for this dish.