Grilled Halibut On A Saffron Risotto Cake With Pea Tendrils And White Truffle Oil Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon kosher salt

Salt and pepper

1 large leek, cleaned and halved lengthwise, root end trimmed off and trimmed to a length of 12 to 15 inches

1 pinch salt

8 ounces pea shoots or tendrils

1 small shallot, minced

2 tablespoons butter, for finishing the risotto

3/4 cup canola oil

1 tablespoon whole grain mustard

1 (24-ounce) halibut fillet, about 12 inches long

10 ounces arborio rice

3/4 cup diced white onion

1/4 cup olive oil

1/2 cup white wine

Canola oil

1 pinch ground white pepper

1/4 cup butter

1 tablespoon canola oil

1/4 cup verjus

2 shallots, finely chopped

2 tablespoons fresh chives, sliced thin

2 teaspoons white truffle oil

1 quart chicken broth, simmering

1 pinch saffron threads

8 (6-inch) bamboo skewers or long toothpicks

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