Roasted Turbot, Creamy Herbs Risotto

- Remove the stems from the herbs and immerse them in 1 liter of boiling salted water. Let them boil for 1 minute. Refresh them in cold water and drain well. Blend them into a fine purée and put it aside.

- Prepare the risotto. Peel and finely chop the onion. Melt it without coloring it in 5cl of olive oil. Add the unwashed rice and stir with a spatula until it is translucent. Pour in the white wine. Let it evaporate.

- Pour a little broth over the rice and stir. As soon as the rice has absorbed it, pour another ladleful. Continue cooking for 17 minutes so that the grains are still a little crunchy. Add the parmesan and herbs.

- While the risotto is cooking, wipe out the turbot fillets and season with salt and pepper. Sear them for 4 minutes skin side in 5 cl of olive oil. Turn them over and cook for another 1 min. Add 10 g of melted butter.

- Heat the plates. Foam the 5 cl of liquid cream with a fork, add it to the risotto. Place the turbot on the hot plates with the green risotto. Drizzle a little olive oil around it and serve immediately. Our advice: - Squeeze the herbs to remove the water, you should get a small coffee cup of puree. - Add a little chicken juice mixed with butter before serving, instead of olive oil.