Langoustine and scallop mousse:
Blend the scallops, egg yolk and salt in a food processer until smooth.
Remove from processer and chill for an hour in a stainless steel mixing bowl, start mixing the cream into the scallop puree with a spatula a third at a time, ensuring that every batch of cream is well incorporated into the scallop.
Add the butter to a pan and on bring the butter to a light bubble (low heat), add the chopped tails and gently sauté the langoustines until they are transluscent and still rare.
Add the basil sprigs and salt and remove from the pan to a plate, cool and towel of the excel liquid and butter.
Fold the mousse onto the langoustine meat and add the herbs.Stuffing of the Kabeljou:
Place the portion of fish on a cutting board, skin side down.
With a sharp knofe slice a diagonal cut into the flesh to the left to create a flap, then slice another diagonal cut in the opposite direction a third of the way down the last cut to create another flap.
When both flaps are opened a cavity is formed; spoon the mousse into the cavity and fold over the flaps and enveloping the mousse.
Place a piece of cling film on a work surface with a squirt of olive oil on it and a pinch of salt, lay the fish on oil and salt, skin side down and fold the cling film over it.
Fold it over 2 more times and then fold the sides over ensuring that all air is forced from the parcel.
Do this for the remainder of the fish portions and reserve.Champagne velouté
Sweat the onions in 20g butter until transluscent but no colour, add a pinch of salt while cooking to help the process.
Add the wine and reduce by half, add the fish stock and reduce by half again, add the cream and boil for 2 minutes, add lemon juice to taste and strain well.
When needed, bring cream back to just under the boil and mount with 50g cold butter and buzz with hand blender to form ‘champagne’ bubbles.
Sweat the onions in the olive oil until translucent but no colour, add a pinch of salt while cooking to help the process.
Add the rice and stir in well, ensure all the rice is coated with oil, add the wine and reduce until it is evaporated; risotto will take 20 minutes from this stage.
Start incorporating the hot stock and ladle by ladle, being careful not to drown the rice with too much stock at a time; stir frequently, but not too much or the rice does not cook properly.
Check the rice for texture whch needs to be firm but cooked. Remove risotto from the heat and rest it for a minute or 2- incorporate the rest of the ingredients and bring the risotto up to a serving temperature without boiling again.
Serve immediately.Assembly of dish
Place fish in a pot of water which is at about 80 dec C for 6-8 minutes depending on size of fish.
Spoon a portion or risotto into the bowl and surround with champagne sauce.
Remove fish from cling film and place on to risotto, add a dollop of caviar and a sprig of watercress- enjoy.
Reprinted with permission of Peter Tempelhoff of The Greenhouse