Grilled Seabass with a Leek and Clam Risotto

Pod the broadbeans and simmer them in salted water for about five minute. Drain the beans, cool under cold water, peal them and put one side. Pod the peas, simmer in salted water until only just tender, drain and put to one side. Top and tail the leeks, take off outer leaves and cut into thin slices around ¼ inch/½ cm wide.

Put a tablespoonful of olive oil in a thick bottomed saucepan, add the leeks and soften over a medium heat. When soft, stir in the rice and proceed to make the risotto adding vegetable or vegetable stock as required.

Put the clams into a saucepan, cover with a glass or two of white wine, bring to a simmer, cover and cook for three or four minutes. Take off the heat, add the cooking liquor to the risotto and put the clams to one side discarding any that did not open and discard the upper shell of the rest. When the risotto is ready season with salt, black pepper and a squeeze or two of lemon juice, and stir in the clams.

Meanwhile wash and dry the seabass fillets, pain them with olive oil and season with salt and fresh black pepper. Carefully grill them so that they are golden brown on the skin side but not over done which will take around four to five minutes per side. Put the peas and beans in pan, add a very little olive oil, warm through and seasonwith a little salt.

When everything is ready, put some risotto on to serving plates, put the seabass on top and garnish with the pea/bean mixture. Enjoy  Zoom  .