Preheat oven at 220°C / 450°F
Prep. time: 15 minutes
Cooking time: Under 45 minutes

You could use another firm-fleshed white fish in this recipe if kingklip is unavailable.

 Kingklip

1. Season the kingklip with salt and freshly ground white pepper.
2. Panfry very briefly on both sides in olive oil in a preheated pan.
3. Place into a preheated 220° C (450° F) oven for about 4 minutes.

Chardonnay foam

1. Sweat the shallots, mushrooms, bay leaf and thyme in the butter to soften without colouring.
2. Add the Chardonnay, bring to a boil and reduce to about 100 ml (6 tbsp.)
3. Add the fish stock, return to the boil and reduce to 100 ml (6 tbsp.)
4. Add the cream and bring to boil. Cook for 3-4 minutes, then pass through a fine sieve.
5. Season with salt and freshly ground white pepper.

Risotto

1. Preheat the olive oil in a large saucepan.
2. Add the shallot and garlic; stir for one minute.
3. Add the Arborio rice, rosemary and thyme.
4. Pour in half of the chicken stock and stir constantly over medium heat until the liquid has been absorbed.
5. Add the rest of the chicken stock and cook until the rice is al dente.
6. Stir in the soaked saffron and let dissolve for 1 minute.
7. Stir in the cream, followed by the chives and parmesan.
8. Season with salt and freshly ground white pepper to taste.

Chorizo

Pan fry the chorizo slices briefly on both sides in olive oil.

Presentation

1. Place the risotto in the centre of warm plates.
2. Sprinkle the pine nuts over the risotto.
3. Arrange the chorizo slices around the risotto.
4. Place the kingklip on top of the risotto.
5. Spoon the sauce around attractively.
6. Garnish with deep fried leeks (optional) and serve immediately.