A warm winter dish that sits beautiful on a plate. The Venere risotto creates a stark contrast with the baked Skrei making for an outstanding entrée plate or excellent cap to a buffet.
Preheat oven to 165°F.
Portion Skrei into 4 5-oz. pieces and place in a casserole dish greased with olive oil.
Sprinkle with salt and add the thyme sprigs. Cover the dish with parchment-lined aluminum foil and bake in the oven for about 20 to 24 minutes until Skrei fillets are just cooked.
Warm chicken stock to just below a simmer and hold warm while cooking rice.
In an enameled cast iron Dutch oven, sauté shallot and garlic in butter until soft. Add the rice to toast and coat with shallot mixture.
Add the port wine and reduce au sec, then repeat this with the red wine.
Add the chicken broth, just enough to cover the rice, plus a healthy pinch of salt and stir. You will want to stir frequently and add more chicken broth during cooking if rice becomes dry but is not cooked.
Cook rice until it's tender but still has some texture. (You don't want the grain to break.)
Fold in the leaves of thyme, parsley and Parmesan. Season with salt and pepper to taste.
In a sauté pan, sweat chopped shallot in butter until soft. Toast almond flakes on a dry sauté pan, then add into pan with shallots.
Add white wine and port wine, bring to a boil and reduce by half. Add milk and chicken broth, and boil, again reducing by half.
Whisk in the cream, bring just to a boil and strain the sauce. Season with almond oil and salt.
Fold in a few tablespoons of whipped cream just before serving.
Place Skrei on a bed of risotto with almond foam gently ladled around.
If you do not have Venere risotto rice, you can use plain risotto rice. If substituting white risotto rice, then also replace the port and red wines with white wine. White risotto rice will also cook faster than Venere.