In a small bowl add all the ingredients together and let sit for an hour for the flavours to infuse, pass through a fine sieve and refrigerate.
In a small, heavy based/stainless steel pot add the wine, lemon juice chopped shallots and wine. Bring to the simmer and reduce the liquid by half. Add the cream and reduce yet again by half and add the butter, whisky gently so as not to split the sauce. For this recipe do not strain/Take off heat and keep warm on the side.
In a large bowl mix all the dry ingredients together.
Cut the Hake fillet into x12 50gm Cubes/Skin on and generously ‘Dust’ the cubes with the spice mix.
In a medium, heavy based/stainless steel pot add the olive oil, diced shallots, crushed garlic a sauté of for 2 minutes on medium heat until the shallots are transparent. Add the saffron and butter and melt, stirring with a wooden spoon. Add the rice, stir and add the white wine…reduce until all the liquid has evaporated.
Add the hot fish stock to the rice, reduce the heat to simmer and continuously stir in with a wooden spoon for approximately 10minutes or until the rice is sticky and al dente. Add more fish stock if needs be.
Finish off with the whipped cream and chopped chives.
Plate and serve
In a heavy bottom ‘Skillet’ Pan add the 2 Tblspoons olive oil and bring up to heat, add the ‘Dusted’ Hake fillets skin side down and sear on both sides for 30 seconds.
On the plates, spoon on the hot creamy saffron risotto equally. Carefully place a poached quail egg onto the rice. From the hot pan…onto the plate, place the ‘Blackened’ Hake fillets. Sauce over with the Beurre Blanc and shallot mix.
Drizzle on the mustard dressing and sprinkle over with sesame seeds and the Mung Bean shoot.
Serve and enjoy!