The black venere rice from Piemonte region in Italy makes a beautiful plate with the white Skrei. Here it is served with an almond foam for a nice finish.
Preheat the oven to 75 °C.
Cut the Skrei into servings and place in an oiled oven-proof dish.
Sprinkle with salt and place twigs of thyme over.
Cover the dish with aluminium foil and bake in the oven for approx. 20 minutes.
Sauté finely chopped shallot and garlic in butter. Add rice and mix well.
Add port wine and reduce. Do the same with the red wine.
Add chicken stock so the rice is covered.
Cook until the rice is tender, yet has a little chewing resistance. Add more stock if the rice gets too dry when cooking.
Add thyme leaves, parsley leaves and grated parmesan.
Taste with salt and pepper.
Sauté shallot tender in butter.
Toast almond flakes on a dry pan and add to the shallot.
Add white wine and port wine, bring to a boil and reduce to half.
Add milk and chicken stock, and reduce to half.
Pour in cream, bring to a boil and strain the sauce.
Taste with almond oil and salt.
Add a couple of tablespoons of whipped cream right before serving.
Serve the Skrei with risotto and almond foam.
Tip: If you can't find venere rice you can use ordinary risotto rice. You can also replace the port wine and red wine with white wine.