Black risotto with turbot and palourders

This delicious and beautiful dish was specially developed for Seafarm by the French Michelin star chef Alan Geaam.

Chop the shallot and brown it in a dash of olive oil. Add the black risotto and stir well. Glaze with 50 milliliters of white wine and add 1 litre of water. Leave on the fire and stir occasionally. Remove the bones from the fish and cut them into pieces of 120 grams per person.

Beurre Blanc

Dissolve the egg yolks in 2 tablespoons of water. Add the butter cut into pieces and put the pan au bain-marie on the fire. Whisk the sauce to a consistency and pour in the lemon juice while stirring. Season with salt and pepper. Brown the fish in butter. Place a large spoonful of black risotto on each plate and top with the turbot fillet. Poach the palourdes with the rest of the white wine, shallots and parsley. Place three palourdes on each plate, pour over some beurre blanc and garnish with a green shiso leaf and some edible flowers.