Seaconcept Bv - Wijk 2 92

1. Soak the saffron threads with 100 ml of wine in a small bowl.

2. Cut 3 yellow celery sticks from the heart into small ½ by ½ cm cubes for the risotto. Cut the remaining stems into 2 cm pieces. Bring the celery to a boil with 3 liters of water and salt, simmer for 30 minutes. Pour the stock through a sieve and bring back to the boil.

3. Heat the oil in a thick-bottomed pan. Bake the onion and celery cubes for 5 minutes without colouring. Add the risotto rice and fry for 2 minutes. Crumble the chili pepper if desired. Add 150 ml of wine and the saffron threads and wine mixture. When the wine has evaporated, add about 1250 ml of boiling celery broth little by little. Season with salt. Keep stirring the rice with a wooden spoon. Keep the rice at a simmer with sufficient broth so that the rice can be cooked. Check after 20 minutes if the rice is cooked but still has 'bite'. Stir the spinach and basil leaves together with the butter and the grated cheese into the risotto. Put a lid on the pan and let the risotto stand for 5 minutes. Season with salt and pepper.

4. Add the remaining 50 ml wine to the remaining celery broth and bring to a boil again. Season the halibut with salt and pepper. Poach the fish in the broth on low heat for approximately 5 minutes.

5. Spoon risotto into 4 preheated deep plates, place the fish on top. Spoon the fish eggs onto the fish. Garnish with young celery leaves and purple basil leaves if desired.