Name: Roasted Turbot with Pancetta, Squid and Potato Risotto
Yield: Serves 4
Ingredients: Leaves from 1 sprig of thyme, plus 4 sprigs of thyme to garnish; 2 shallots, finely chopped; 4 tablespoons olive oil; 100 g (4 oz) fresh or frozen peas; 350 g (12 oz) large new potatoes, peeled; 300 ml (½ pint) meat stock; 150 ml (¼ pint) red wine; 1 bay leaf; A sprig of thyme; 2 shallots, chopped; 5 tablespoons red wine vinegar; Salt and freshly ground black pepper; 4 x 175 g (6 oz) turbot fillets (alternatively, use cod or Alaskan halibut); 1 garlic clove, crushed; 4 tablespoons double cream; 425 ml (14 fl oz) chicken stock; 2 large squid, cleaned; 25 g (1 oz) Parmesan cheese, freshly grated; 50 g (2 oz) unsalted butter; 4 large, thin slices of pancetta, weighing about 100g (4oz) in total

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This unusual risotto substitutes potatoes for the rice. The squid is wrapped in pancetta, which helps keep it moist and tender.

Ingredients

350 g (12 oz) large new potatoes, peeled
100 g (4

Main course

Method

Using a mandolin or a large knife, cut the potatoes into tiny cubes slightly larger than rice grains, placing them in cold water as you go. Cook the peas in boiling salted water, then drain, refresh under cold running water and set aside. Heat half the olive oil in a pan, add the shallots, thyme leaves and garlic and sauté over a low heat for 2-3 minutes. Drain the potatoes well and dry in a cl

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Roasted Turbot with Pancetta, Squid and Potato Risotto

Ingredients

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