Courtesy of St. Andrews Links‘ Culinary Team.

Yield: 1 Cooking Time: 30 Minutes Difficulty: Medium Full Episode: A Taste of Scotland (Season 7)


  1. Finely chop onions and garlic then sweat down in a pan with a knob of butter and drizzle of oil over a low heat until softened.
  2. Add rice and turn heat up. The rice will now begin to lightly fry, keep stirring it. After 1 minute it will look slightly translucent.
  3. Add the wine and keep stirring, any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. Once wine has cooked into rice gradually start to add your stock.
  4. Turn down the heat and simmer. Taste the rice until cooked. Add mussels and crab meat. Remove pan from the heat add remaining butter and parmesan, stir well.
  5. Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillet over, add a knob of butter to the pan and cook for another minute or so.
  6. Finally serve and garnish with samphire. Enjoy!


Measuring Cups
Sauté Pans
Full Episode: A Taste of Scotland (Season 7)


  • 60g White Onion
  • 30g Garlic
  • 50g Butter
  • 100g Risotto Rice
  • 75ml White Wine
  • 100ml Shellfish Stock
  • 40g Crab meat
  • 75g Mussels
  • 50g Grated Parmesan Cheese
  • 6oz Halibut
  • 30ml Olive oil
  • 3g Samphire
  • Salt and Pepper