Everyone can become a master at grilling fish. This recipe is so easy and so fresh, you'll never think of ordering it out again | foodiecrush.com
This smoked fish and pea risotto is a classic. The smoky, slightly salty flavour of our smoked basa is perfectly accompanied by our sweet garden peas and spring onions. You'll get a perfectly creamy risotto without adding a drop of cream, and the oozing yolk from the poached egg will add a touch of indulgence. Smokin'!
The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.