Roasted Turbot with Pancetta, Squid and Potato Risotto

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

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