Risotto to accompany fish

my first suggestion would be shallots, leeks and touch of garlic.

i would also consider crabmeat or mushroom risotto, but would only use enough to give a hint of flavor instead of deep saturated flavor. as you know, halibut isn't a very strong flavored fish and you don't want to overwhelm it's flavor.

This may sound a little predictable, but, I absolutely love it.
Make a basic risotto starting with white onion or shallots, I
prefer white onion. Deglace with white wine, continue to stir,
introduce stock or liquid. I like to use 1 part good sherry and
5 parts water, infused with but not containing fresh thyme. Just
gently heat liquid with fresh thyme and strain. When risotto is
just done finish with King Crab meat and meyer lemon zest. If
you must have cheese, which I myself must, then finish with regianno
and good butter. Season with sea salt and white pepper. Stone
Crab Claw meat can be substituted. This is also a great way to
stretch King Crab meat. It is a little pricey. Many may think
King Crab is low rent, but trust me, it works great with this dish.
Peace and Joy to all this Holiday Season.

mackerel risotto.....mmmmmmm

really simple:

shallots
w/wine
cream
risotto rice
mackerel
seasoning
water/stock


i like to use a little parsley oil as the garnish.

if you want a method let me know, but if you know how to cook a risotto youll know what o do with this. The only thing i can say is pre cook your smoked mackerel well in advanced and allow to cool and where possible left in fridge. When its cooled peel skin and cut into cubes(like suger cubes). then just add to your risotto when needed.

hope that helps

shahed

When I saw your menu I thought of herbs and citrus- kind of a gremolata profile, but easy on the garlic.
Good luck getting a suitable substitute for the halibut.